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A chunky salsa packed with healthy vegetables like sweet potatoes, avocado and red peppers. Topped with a sweet lime and apple cider vinegar dressing.MORE+LESS-


medium sweet potatoes, peeled and chopped into small cubes


cup cilantro, chopped


tablespoon extra virgin olive oil


tablespoon fresh lime juice


teaspoon apple cider vinegar

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  • 1

    Preheat the oven to 400°F.

  • 2

    Keeping each vegetable separate, chop the red pepper, avocado, cilantro and shallots.

  • 3

    In a medium bowl, combine the sweet potatoes, olive oil, cinnamon, nutmeg and salt and pepper. Stir until sweet potatoes are coated.

  • 4

    Line a baking sheet with tinfoil and pour the sweet potatoes onto the sheet . Bake for 10 minutes.Turn the sweet potatoes over and add the sliced shallots. Bake for another 20-25 minutes.

  • 5

    In a small bowl, whisk together the honey, lime juice, vinegar and salt and pepper.

  • 6

    After the sweet potatoes and shallots have baked, put them in a large bowl and add the red pepper, avocado, blackberries and cilantro.

  • 7

    Pour the dressing over the top of the vegetable mixture and fold until coated.

  • 8

    Serve in mini dishes with a bowl of chips.

No nutrition information available for this recipe

More About This Recipe

  • A delicious, chunky salsa filled with fresh chopped vegetables.

    Sweet potatoes are my favorite vegetable (because they satisfy my sweet tooth!). I like them in the form of fries, sliced with olive oil, baked or cooked on the BBQ. Now, I like them in salsa too!

    The baked sweet potatoes are mixed with chunks of avocado, red peppers, cilantro and shallots. The fresh combination is then topped with a light honey, lime and apple cider vinegar dressing. Flavors of cinnamon and nutmeg make this a year-round recipe, perfect for fall, winter or even a summer BBQ! You can also take it a step further and make delicious Skinny Tortilla Chips to go with it… Yum!!

    Chop all the veggies, cilantro and shallots and set aside.

    In a bowl, combine the sweet potatoes, cinnamon, nutmeg, salt and pepper. Stir until the sweet potatoes are fully covered.

    Line a baking pan with tinfoil and spread the sweet potatoes on the bottom along with some olive oil. Bake for 10 minute. Turn the potatoes and add the shallots. Bake for another 20 minutes, turning occasionally so they don’t burn.

    In a small bowl, whisk the honey, lime juice and apple cider vinegar together with salt and pepper.

    After the sweet potatoes and shallots have baked, put them in a large bowl. Add the red pepper, avocado, blackberries and cilantro. Pour the dressing over the top of the vegetable mixture and fold until coated.

    Serve in mini bowls with chips on the side.

    Enjoy the tasty goodness!

Buddha Bowls

Our Buddha Bowl recipe using Pace Salsa makes creating a meatless meal easy and fun without sacrificing on taste since Pace delivers bright bold flavors.  Simply combine cubed sweet potatoes, quinoa, black beans, salsa and water and bake.  Then top with fresh avocado or get creative with toppings of your own!  The best part is this nutritious dinner cooks all in one dish making cleanup a breeze.  

  • 2 medium sweet potato, peeled and cut into small cubes (about 2 cups)
  • 1 cup uncooked quinoa, rinsed
  • 1 jar (16 ounces) Pace® Chunky Salsa
  • 1 1/2 cups water
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 cup guacamole or cubed fresh avocado

Heat the oven to 450°F.    While the oven is heating, stir the sweet potatoes, quinoa, salsa, water and black beans in a 2-quart casserole.  Cover casserole.

Bake for 40 minutes or until the sweet potatoes are tender and the quinoa is cooked.

Serve the sweet potato mixture in bowls or mason jars, layered with the guacamole.  If you like, add more toppings for flavor and texture, like shredded Cheddar cheese, tortilla strips, pumpkin seeds and/or chopped fresh cilantro.

Sweet Potato & Sausage Skillet with Salsa

It sounds like an odd combination, but this is a hearty, delicious meal that goes well with rice, beans, chips, or avocado.

Keyword oven, sausage, stovetop


  • 2 large sweet potatoes peeled and diced into 1/2 inch cubes
  • 2 Tbsp olive oil
  • 1 Tbsp vegetable oil if needed
  • 1 lb Italian sausage casings removed
  • 1 red bell pepper chopped
  • 1 onion diced
  • 5 cloves garlic minced
  • 1 cup jarred chunky salsa
  • 1 tsp ground cumin


Heat oil in a large skillet over medium heat. Add sausage to skillet and break sausage with a wooden spoon as it cooks. Stir frequently and cook until browned and no longer pink, about 5-10 minutes. Remove sausage with slotted spoon.

If needed, add a tablespoon of vegetable oil to the skillet. Add bell peppers, onion and garlic and cook until softened, about 5 minutes.

Add the potatoes, sausage, salsa, and cumin to the skillet. Stir and cook about 5 more minutes. Season with salt and pepper. Best served with rice, beans, avocado, and hot sauce.

Recipe Summary

  • 8 tomatoes, peeled and coarsely chopped
  • ½ onion, chopped
  • 1 (4 ounce) can diced green chilies
  • ¼ cup white vinegar
  • 2 tablespoons brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon ground coriander
  • salt to taste
  • hot pepper sauce to taste

Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

Beef And Sweet Potato Taco Salad Recipe

Protein: 35 g / %

Carbs: 27 g / %

Fat: 34 g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 2 sweet potatoes, peeled and diced
  • 1 lb. ground beef
  • 1 bell pepper, diced
  • 10 grape tomatoes, halved
  • 1 avocado, sliced
  • 2 green onions, chopped
  • 6 cups mixed greens
  • Olive oil
  • 1 tbsp. cooking fat
  • 2 tbsp. chili powder
  • 1 tbsp. paprika
  • 1/2 tbsp. cumin
  • 1/2 tbsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Fresh salsa (optional)
  • Sea salt and freshly ground black pepper


  1. Preheat oven to 400 F.
  2. In a large bowl, combine all the ingredients for the Mexican-style spices, season to taste and mix well.
  3. Toss the diced sweet potatoes with half the spice mixture and the olive oil.
  4. Place on a baking sheet and bake for 15 to 20 minutes.
  5. Melt cooking fat in a skillet over medium-high heat and cook the beef until browned, about 6 to 8 minutes.
  6. Sprinkle the remaining spices on the beef, stir everything and cook for another 2 to 3 minutes add 1/4 cup water if the meat is too dry.
  7. Add the mixed greens to a salad bowl and top with the baked sweet potatoes, ground beef, bell pepper, grape tomatoes, avocado and chopped green onions.
  8. Serve topped with fresh salsa if desired.

Have a look at Paleo Restart, our interactive Paleo 30-day program. Learn more and get started here.

+ #PaleoIRL, our new cookbook all about making Paleo work for a busy life is now available! Get it now here.

Sweet Potato Fajita Cottage Cheese Bowls

Creamy cottage cheese gets a fancy makeover with the addition of a spicy sweet potato fajita mixture, chunky salsa, and a sprinkling of fresh cilantro.

Yield: 4 servings

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes


  • 2 tablespoons olive oil, divided
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons diced jalapeno, seeds removed
  • 2 teaspoons fajita seasoning
  • Salt and pepper
  • 3 cups cottage cheese
  • 4 tablespoons salsa
  • Cilantro for garnish


  1. Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the sweet potato to the pan and give it a stir to coat with oil. Sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, for 10 minutes.
  2. Add the remaining olive oil to the pan. Stir in the onion, red and green bell peppers, jalapeno pepper, and fajita seasoning. Cook, stirring occasionally, for an additional 10 minutes, or until the potatoes are tender. Season with salt and pepper to taste.
  3. Add 3/4 cup of cottage cheese to a bowl and top with a heaping 1/2 cup of the sweet potato mixutre. Drizzle the salsa over the top and add a sprinkle of chopped cilantro. Serve immediately or cover the bowl and store in the refrigerator for up to 4 days.
  1. The bowls are just as delicious served cold. Prepare the bowls and store in individual airtight container for an easy, grab-and-go lunch option.
  2. If you prefer your sweet potato mixture warm, store the sweet potato mixture in a separate container in the refrigerator until you’re ready to serve. Before perparing the bowls, reheat the potato mixture before assembling the bowl.

Disclosure: Thank you to Friendship Dairies for sponsoring this post. All opinions are 100% my own. Thank you for supporting my site while I work with brands I use in my kitchen.

Homemade Salsa Recipe Ingredients

You only need a few basic ingredients to make this easy salsa recipe:

  • Fresh tomatoes, of course! I like to use Roma tomatoes here because they’re meatier and less watery than salad tomatoes. If you can’t find Roma tomatoes, another variety of small plum tomatoes would work too.
  • Onion and garlic – For sharp depth of flavor! Rinse the onion before adding it to the food processor to mellow its pungent taste.
  • Lime juice and zest – They make this recipe zesty and bright.
  • Jalapeño – For heat! If you’re sensitive to spice, make sure to remove the seeds.
  • Cilantro – It adds fresh flavor and pretty flecks of green.
  • Cumin – Its earthy flavor adds complexity to the zesty sauce.
  • Sugar – Just a pinch! It really brings this recipe together, taming the sharp, acidic flavors of the other ingredients.
  • Salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Sara Klimek

Step 1

Preheat oven to 400° F. Spray baking tray with non-stick cooking spray and lay sweet potato rounds on tray. Bake for 25-30 minutes until lightly brown.

Step 2

In small saucepan, whisk together almond milk, nutritional yeast flakes, and cornstarch. Cook on medium-high heat (while constantly stirring) until sauce boils. Once boiling, turn down to low-medium heat and simmer until sauce becomes slightly stretchy (1-2 mins). Place aside.

Step 3

Pour olive oil into large saucepan set heat to medium. Once warm, add meatless ground to saucepan. Stir to distribute evenly in pan.

Step 4

Add chopped garlic, paprika, black pepper, onion powder, salt, cumin, cayenne, and hot sauce to the sauce pan. Stir to incorporate & cook 7 minutes, stirring often.

Step 5

Place sweet potato "chips) on plate and add meatless ground. Add vegan queso and desired toppings.

Sweet Potato Tacos with Mint-Cilantro Salsa

Today’s my birthday and with that I leave you with a dish that’s equally saturated in colors as it is in flavors. A layering of flavors that elicits a sort of frenzy for more. A dish that has me questioning if I’ll ever return to even the best taco bar in San Francisco (sorry Nopolito). I don’t want to play favorites, but this taco is simply one of the best things I’ve ever made. I implore you to try this recipe as soon as you get your hands on some corn tortillas!

Crispy sweet potatoes mingle with pureed black beans, while the mint-cilantro salsa elevates the taco with a refreshing bite. Sweet potatoes, black beans and avocados together provide that signature satiating feeling that so often comes from tacos. I hope you guys love these tacos and now I'm off to keep the Spanish theme going by celebrating tonight with some friends and family at a delicious Spanish restaurant in the city.

Prep Time: 15 minutes | Cook Time: 40 minutes

Ingredients for the Sweet Potato Taco:

- 5 pieces of corn tortilla

- 1/2 teaspoon of chili flakes

Ingredients for the Mint and Cilantro Salsa:

- 2 tablespoons fresh mint leaves

- 2 tablespoons fresh cilantro


Start by preheating the oven to 400F. Thinly slice the sweet potatoes into small, bite-size cubes. Place in a non-stick baking pan and toss the cumin, sea salt, chili flakes and 3 tablespoons of olive oil together, and massage into the sweet potatoes. Place in the oven and cook for 30 minutes, turning half way.

In the meantime, make the black bean puree. Simply drain and rinse the black beans and blend, with the garlic clove and two tablespoons of water, in the food processor until it becomes smooth and creamy. Sprinkle with sea salt.

Now prepare the salsa by adding all the ingredients into the food processor and pulse until chopped but still chunky.

When the sweet potatoes are crispy, take them out of the oven and make the tacos. Start by smearing two tablespoons of the black bean puree onto a warmed tortilla, then add the sweet potatoes, slices of avocado, and mint salsa. Enjoy!

I hope you enjoy this taco as much as I have lately! The flavors of sweet, spicy, satiating and creamy all work together creating a delicious bite each time.

Also, thank you guys for tagging me on instagram and showing me all your creations from the blog! Its really is too cool and very inspiring :) You can find me at #8thandlake or click on the link below.

Recipe Summary

  • 1 (32 fluid ounce) container vegetable broth
  • 4 cups peeled and cubed sweet potatoes
  • 1 (15 ounce) can reduced-sodium black beans, rinsed and drained
  • 1 cup mild picante sauce
  • 1 (12 ounce) jar roasted red peppers, coarsely chopped
  • ¼ cup chopped cilantro
  • 1 tablespoon smoked paprika
  • 2 medium limes, juiced

Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.

Meanwhile, combine black beans and picante sauce in a blender blend until smooth.

Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.


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