Sweet Potato and Black Bean Mexican Salad
Sweet Potato and Black Bean Mexican Salad might be just the main course you are searching for. One portion of this dish contains roughly 16g of protein, 12g of fat, and a total of 463 calories. This recipe serves 4. For $2.04 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of avocado, tomato, green onion, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a budget friendly recipe for fans of Mexican food. 10746 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 50 minutes. It is brought to you by Two Peas and Their Pod. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a tremendous spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: One Pot Mexican Black Bean Sweet Potato Quinoa, Black Bean and Sweet Potato Salad, and Sweet Potato Quinoa Black Bean Salad.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
1 large avocado, sliced
1 (15 oz) black beans, rinsed and drained
1/2 cup chopped cilantro
1 cup corn (fresh, frozen, or canned-rinsed and drained)
1/4 cup chopped green onion
Limes-for juicing over salad
1 tablespoon olive oil
1 cup chopped purple cabbage
Romaine lettuce, chopped
Salt and pepper, to taste
2 large sweet potatoes, peeled and chopped
1 large tomato, chopped
Equipment:
oven
baking sheet
spatula
bowl
grill
Cooking instruction summary:
1. Preheat oven to 400 degrees F. Place the chopped sweet potatoes on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender. Remove from oven and set aside. 2. Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, and green onion. Squeeze fresh lime juice over the salad. Serve with salsa, pico de gallo or Creamy Avocado Dressing, if desired.Note-I like to roast or grill the corn for the salad. This salad is very flexible. Feel free to add your favorite Mexican toppings to the mix. Don't use the avocado dressing if you need the salad to be vegan.
Step by step:
1. Preheat oven to 400 degrees F.
2. Place the chopped sweet potatoes on a large baking sheet.
3. Drizzle with olive oil and toss. Season with salt and black pepper, to taste.
4. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender.
5. Remove from oven and set aside.
6. Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, and green onion. Squeeze fresh lime juice over the salad.
7. Serve with salsa, pico de gallo or Creamy Avocado Dressing, if desired.Note-I like to roast or grill the corn for the salad. This salad is very flexible. Feel free to add your favorite Mexican toppings to the mix. Don't use the avocado dressing if you need the salad to be vegan.
Nutrition Information:
covered percent of daily need
