Description
Spiced sweet potatoes and black beans tossed with romaine, tomatoes, and cheddar. Topped with a creamy avocado dressing.
Ingredients
Units
Scale
- 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