Loaded with spiced sweet potatoes, beans, and a creamy avocado dressing, this vegetarian southwest salad will satisfy your cravings and boost your veggie intake.
I’ve had a bad hankering for Southwestern food, lately. I can’t say this is unusual but it’s been intense. I’ve had southwestern meals about 3-4 times in the past week. I must say this salad was the highlight.
Full of amazing flavor and texture this salad is everything I ever dreamed of. Exaggerate much? No I’m being totally serious! I could eat this salad everyday and be so content with life. 
This dressing is over the time creamy and the tanginess of the lime makes it so unique and satisfying. I had a similar dressing many years ago at a Tex-Mex restaurant with my mom. I can’t for the life of me remember what state or town we were in but I can picture the inside of the restaurant and sitting there with my mom and our amazing meal clear as day. When I tasted this dressing it took me right back to that meal. I was so happy.
Click here for the dressing recipe.
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Vegetarian Southwest Salad
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Spiced sweet potatoes and black beans tossed with romaine, tomatoes, and cheddar. Topped with a creamy avocado dressing.
Ingredients
- 1 small sweet potato (diced)
- 1/2 red pepper (diced)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 tablespoon olive oil
- 1/2 cups (118 ml) black beans
- 2 cups (473 ml) Romaine lettuce
- 1/2 cups (118 ml) tomatoes (chopped)
- 1/4 cups (59 ml) cheddar cheese (shredded)
- 1/4 cups (59 ml) cheddar cheese (shredded)
Instructions
- Blend all dressing ingredients in a food processor until smooth. Set aside.
- In a small nonstick pan, heat olive oil over medium heat. Add sweet potato and saute for about 10 minutes.
- Once tender, add red peppers. Saute for a few minutes. Season with chili powder, garlic powder, salt, and pepper. Set aside to cool slightly.
- In a salad bowl, add romaine lettuce, sweet potatoes, peppers, black beans, cheese, and tomatoes.
- Top with the desired amount of dressing and toss to combine.
- Garnish with lime wedges and chives, if desired.
Notes
- For optimal sweetness, roast the sweet potatoes instead of sautéing. Toss with olive oil, spices, and roast at 400°F (200°C) for 20-25 minutes.
- Feel free to substitute other beans, such as pinto or kidney beans, for the black beans.
- To prevent the salad from getting soggy, add the dressing just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
Can I substitute the sweet potatoes with another type of vegetable?
Yes, you can substitute sweet potatoes with roasted butternut squash or even zucchini for a different flavor and texture.
What beans work best in this Vegetarian Southwest Salad?
Black beans or pinto beans are ideal for this salad, as they complement the spices and add protein.
How can I adjust the avocado dressing if I find it too thick?
If the avocado dressing is too thick, you can thin it out by adding a little more lime juice or a splash of water until you reach your desired consistency.
