Southwest Style Salad

"Ok, seriously this salad has me like... Tomato, black beans, roasted corn, romain lettuce, red cabbage microgreens, baked spicy chipotle sweet potatoes, and avocado lime dressing. I'm pretty sure I will be craving this until I make it again. It's so good! Best eaten with a big ol' spoon that way you can get all the ingredients in one bite."
-- @the_blossoming_vegan

Recipe Intro From the_blossoming_vegan

This recipe is featured in our Vegan Weekly Meal Planner here!

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  • Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 4

Recipe Card


  • 2 medium sweet potatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chile pepper powder
  • 1 teaspoon garlic powder
  • 2 large tomatoes, chopped
  • 1 cup black beans
  • 1 cup corn kernels
  • 2 heads of romaine, cleaned and chopped
  • 2 avocados, mashed
  • fresh lime juice, to taste
  • olive oil, to taste 


  • Step 1

    For the sweet potatoes, wash and cut potatoes to your liking (I used a spiralizer) add them to a bowl and toss with smoked paprika, chili powder, cumin, chipotle chili powder, and garlic powder. Bake on a cookie get with a silpat (nonstick liner) for 30-40 minutes at 375 degrees. Depending on the amount of space you lay the potatoes on the cookie sheet will depend on how crispy they get.

  • Step 2

    Divide remaining ingredients among 4 bowls and season with fresh lime juice, olive oil and salt and pepper.