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Southwestern Salad

Southwestern style plant-based salad.
Course Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 2 cups Romaine lettuce (Chopped)
  • 260 g Sweet potato (2 medium, chopped)
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 15 oz Black beans (Rinse and drained)
  • 15 oz Corn (Rinse and drain)
  • 1 tbsp Olive oil
  • 1/4 tsp Salt and pepper
  • 201 g Avocado (1 avocado)
  • 1/4 cup Mayo
  • 1/2 cup Water
  • 1 cup Cilantro
  • 2 tbsp Lime juice
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees. Peel and chop potatoes into bite- sized pieces and top with olive oil, cumin, and chili powder. Roast for 10 minutes, then turn heat up to 425 degrees and continue to roast for 15-20 more minutes or until golden brown
  • Remove potatoes from onion, season with salt and pepper, and let cool
  • Meanwhile, pulse all ingredients from the avocado down in a food processor to make dressing
  • Top 1⁄4 of lettuce with a sprinkle or corn, black beans, sweet potato pieces, and a drizzle of the avocado dressing

Notes

Nutrition Facts
Southwestern Salad
Amount Per Serving (280 grams)
Calories 448 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Trans Fat 0.03g
Polyunsaturated Fat 9g
Monounsaturated Fat 10g
Cholesterol 6mg2%
Sodium 872mg38%
Potassium 1023mg29%
Carbohydrates 51g17%
Fiber 14g58%
Sugar 4g4%
Protein 11g22%
Vitamin A 11786IU236%
Vitamin C 16mg19%
Calcium 85mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.