Vegetarian Mexican Salad Boats

The perfect dish for Meatless Monday! The kids will love these Vegetarian Mexican Salad Boats. They are loaded with super-foods and have this nice surprising crunch with a burst of flavor.

Vegetarian Mexican Salad Boats

15 Vegetarian Mexican Salad Boats:


  • 1 bunch romaine hearts, rinsed and separated
  • 1 sweet potato, finely diced
  • 1 TBSPN cumin
  • TBSPN chili powder
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 (10 oz) can sweet corn, drained and rinsed
  • 4 radishes, thinly sliced
  • 10 cherry tomatoes, halved
  • 1/2 cup cilantro, roughly chopped
  • 1 lime
  • 5 TBSPN extra-virgin olive oil, divided
  • coarse salt and freshly ground pepper
  • 1 avocado, diced


  1. Heat 2 TBSPNs oil in a medium skillet over medium-high. Add the sweet potatoes, cumin, chili powder, a pinch of coarse salt and freshly ground pepper. Saute about 10 minutes, until browned and cooked through. Remove from heat.
  2. In a small bowl, whisk together the remaining 3 Tbs. oil, juice from the lime, cilantro and another pinch of salt and pepper.
  3. In a bowl, combine the beans, corn, sweet potatoes, tomatoes and radishes. Toss, toss.
  4. Pour in the dressing and toss to combine.
  5. Spoon the mixture into each romaine boat and top with diced avocado and more cilantro, if desired.