"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."
Southwest Style Salad
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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
ingredients
- 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
Method
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.