Southwestern Salad Recipe with Sweet Potatoes and Avocado Cilantro Dressing
Spicy, sweet, and creamy? Yes, please! This southwestern salad recipe is simple, straightforward, and delicious. It's made with just a few ingredients that all equally shine to make a totally tasty dish.
Servings 2
Ingredients
Salad
- 2 handfuls romaine lettuce chopped
- 1 large sweet potato cubed
- 1 tablespoon oil
- ½ teaspoon cumin powder
- ½ teaspoon chili powder
- dash salt and pepper
- 1 avocado cubed
- 1 14-ounce can black beans drained and rinsed
- 1 14-ounce can sweet corn drained and rinsed
- tortilla strips optional
Avocado Cilantro Dressing
- 1 avocado
- ¼ cup sour cream
- ½ cup water
- 1 cup chopped cilantro
- 1 clove garlic
- ½ teaspoon salt
- 2 teaspoons fresh lime juice
Instructions
- Preheat the oven to 400°F. Wash and peel the sweet potatoes. Cut them into cubes and place them in a medium-size mixing bowl.Drizzle the cubes with oil and sprinkle in the cumin, chili powder, salt, and pepper. Toss to evenly coat the cubes.
- Spread the sweet potato cubes on a shallow-rimmed baking pan in one layer. Roast for 15-20 minutes and then toss.Roast for an additional 5-10 minutes or until the potatoes are soft and golden. Set aside.
- While the sweet potatoes are roasting, make the dressing. Put all of the dressing ingredients in a food processor and blend until smooth.
- Assemble the salad:Put the romaine lettuce in a large salad bowl. Add the roasted sweet potatoes, corn, and black beans to the bowl. Add the dressing and toss.Add in the avocado pieces and tortilla strips (if desired) and combine. Serve immediately and enjoy!