Sweet Potato and Black Bean Salad
Ingredients
-
2
large
sweet potatoes, peeled and chopped
-
1
tablespoon
olive oil
-
to taste
salt and pepper
-
1
head
Romaine lettuce, chopped
-
1
15 oz
black beans, rinsed and drained
-
1
large
tomato, chopped
-
1
cup
corn (fresh, frozen, or canned, rinsed and drained)
-
1
large
avocado, sliced
-
1
cup
purple cabbage, chopped
-
½
cup
cilantro, chopped
-
¼
cup
green onion, chopped
-
as needed
limes (for juicing over salad)
-
as desired
salsa or pico de gallo
-
as desired
Creamy Avocado Dressing
Instructions
- Preheat the oven to 400°F.
- Place the chopped sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the sweet potatoes for 20 minutes, then toss and roast for an additional 15 minutes until tender.
- In a large bowl, add the chopped lettuce and top it with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, and green onion.
- Squeeze fresh lime juice over the salad and serve with salsa, pico de gallo, or Creamy Avocado Dressing if desired.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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