Edible tortilla bowl with roasted sweet potato salad and avocado dressing

Turn a tortilla into the edible bowl for your recipes — it will become a household staple once you try it! I love it, whether to serve a salad originally, baked eggs, or sweet recipes. It's super easy and ideal!

Today I suggest you make your own baked tortilla bowls with the Nordic Ware tortilla pan and enjoy this delicious American-style salad with an avocado-cilantro dressing. It's the ultimate salad with roasted sweet potatoes, beans, corn, tomatoes, pepitas, radishes and feta, all mixed in an edible vessel... You'll love this vegetarian salad! With its varied ingredients, you'll get an explosion of flavors and textures in every bite while enjoying a great combination of fresh ingredients.

Here you'll get an idea of how fun it is to make these tortilla bowls:

I think this type of tortilla-bowl salad is perfect for summer dinners, or to bring a light, refreshing starter to the table...or simply for a fresh, healthy meal at any time of day. Get to work and be surprised by this tortilla-bowl salad with a Southern twist!

Ingredients (for 2-3 tortillas)

2 or 3 large flour tortillas (you can also use corn tortillas or whole wheat tortillas).

For the roasted sweet potato:

• 1 large sweet potato, peeled and cut into small cubes
• 1-2 teaspoons olive oil
• ½ teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon paprika
• salt and pepper to taste

For the avocado-cilantro dressing:

• half of a large avocado
• 1/4 cup Greek yogurt
• 1/2 cup water (more if needed)
• 1 cup cilantro leaves and stems
• 1 small garlic clove
• Juice of half a lemon
• 1 teaspoon honey
• Salt and pepper to taste

For the salad:

• 400 g black beans, rinsed and drained
• From ½ to 1 cup roasted corn
• 1-2 cups chopped romaine lettuce
• From ½ to 1 cup cherry tomatoes, halved
• 1-2 radishes, thinly sliced

Other toppings you might like in this bowl: Sunflower seeds, crumbled feta, raw or roasted carrot sliced or diced.

Preparation

To turn a tortilla into an edible bowl

1. Preheat the oven to 190 °C.
2. Place a flour tortilla inside a tortilla pan and press down and to the sides to create the pan shape.
3. Bake on the middle rack for about 15 minutes or until the tortilla begins to brown.

NOTE: if you have more than one tortilla pan, bake them all at the same time for 15 minutes. Rotate the pans halfway through if necessary. Remove immediately and place them on a cooling rack to cool and harden completely.

Make the roasted sweet potato

1. Increase the oven temperature to 210 °C.
2. In a bowl, toss the sweet potatoes with the olive oil, spices, salt and pepper until the sweet potatoes are fully coated.
3. Place them on a baking sheet and roast until tender and golden, about 20 to 25 minutes.

Make the avocado dressing

While the sweet potatoes are roasting, prepare the dressing. Add all dressing ingredients to a mini chopper or food processor and blend until smooth.

Assemble the salad in the tortilla bowl

1. Once everything is ready, assemble the salad in the tortilla bowls.
2. Layer the lettuce, beans, corn, tomatoes, sweet potatoes, radish slices and, if you want, the seeds and crumbled feta.
3. Drizzle with the dressing and enjoy!