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Vegetarian Southwest Salad

Jenna Edmiston
Loaded with spiced sweet potatoes, beans, and a creamy avocado dressing, this vegetarian southwest salad will satisfy your cravings and boost your veggie intake.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main, Salad
Cuisine Tex-Mex
Servings 2 servings

Ingredients
  

DRESSING

  • Click the link above for the dressing recipe.

SALAD

  • 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 cup black beans
  • 2 cups Romaine lettuce
  • 1/2 cup tomatoes chopped
  • 1/4 cup cheddar cheese shredded
  • 1/4 cup cheddar cheese shredded

Instructions
 

  • In a food processor blend all dressing ingredients until smooth. Set aside.
  • In a small non stick pan heat olive oil. Add in sweet potato and saute for about 10 minutes over medium heat.
  • Once tender add in red peppers. Saute for just a few minutes. Season with chili powder, garlic powder and salt and pepper. Set aside to cool slightly
  • In salad bowl add Romaine lettuce and top with sweet potatoes, peppers, black beans, cheese and tomatoes.
  • Top with desired amount of dressing. Toss to combine.
  • Garnish with lime wedges and more chives if desired.