Taco Salad

Serves 4

One of my favorite meals in our house is Taco Tuesdays because it’s a night where I make ONE meal and everyone actually eats it!  While my kids enjoy piling their taco shells with a variety of toppings, I love to add roasted veggies in addition to all the toppings to make this incredibly delicious salad!


  • 1 Head of Broccoli cut into small florets
  • I Head of Cauliflower cut into small florets
  • 1 Onion sliced
  • 1 Sweet Potato cut in cubes 
  • 1 lb. Ground Turkey
  • 4 tablespoons Coconut Oil
  • Salsa
  • Guacamole
  • Cashew Cream
  • 3 Cups Arugula
  • Olive Oil for drizzling
  • 1 tbsp. Chili Powder
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ tsp. Dried Oregano
  • ½ tsp. Paprika
  • 1 ½ tsp. Ground Cumin
  • 1 tsp. Sea Salt
  • Salt and Pepper to taste
  • 1 cup Rao’s marinara sauce 


  •  Preheat oven to 400 degrees.
  • Melt coconut oil in saucepan.
  • Coat cauliflower, broccoli, onion and sweet potatoes with oil, season with salt and pepper and spread on baking sheet. 
  • Roast for about 20 minutes, check and then toss veggies on the baking sheet and cook for additional 10 - 20 minutes or until desired amount of browning and tenderness.  Remove broccoli, cauliflower and onion first as they will be done before the sweet potatoes.
  • Place ground turkey meat in a large skillet over medium heat.  Add chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, ground cumin and salt.  Cook ground turkey meat, breaking up with a wooden spoon until cooked through, about 10 minutes.  
  • When meat is cooked add marinara sauce.
  • Assemble the salad by tossing the arugula with olive oil.  Then top with ground turkey, roasted sweet potatoes, cauliflower, onion, and broccoli.  Add some guacamole and salsa.  Finally top with a dollop of cashew cream! 
  • Enjoy!!!