spicy southwestern salad with avocado dressing

Avvvvvocado!

Calling all the avocado lovers. *whole world raises hand*

Today’s southwestern salad is so super simple and classic – just spicy golden roasted sweet potatoes tossed with sweet corn, black beans, chopped romaine lettuce, and a cool n’ creamy avocado dressing that is packed with cilantro, lime, and other good things.

I mean, what can I say? It’s not the world’s most cray-z-awesome creative combination – it’s just what my mouth wants to eat every day all day in the summatime.

Let’s get right down to it. I adore this salad for many reasons, one of them being that you can actually just omit the lettuce (umm I didn’t just say that 🙅) and toss the roasted sweet potatoes, corn, black beans, and avocado dressing together for more of a Southwestern Salad meets *Chips and Dip for Lunch* situation.

Judging by how closely our food tastes align most of the time in this internet food blog space, I’m going to guess that you’ll be as obsessed as I have been for the last five hundred lunches.

😍😍😍😍😍

spicy southwestern salad with avocado dressing

spicy southwestern salad with avocado dressing

DESCRIPTION

This healthy Spicy Southwestern Salad recipe has roasted sweet potatoes, black beans, corn, lettuce, and creamy avocado dressing!


INGREDIENTS

for the salad

  • 2 sweet potatoes
  • 1 tablespoon oil
  • 1 heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)
  • salt and pepper to taste
  • 1 14-ounce can black beans, rinsed and drained
  • 1 14-ounce can sweet corn, rinsed and drained
  • 1 romaine heart, chopped

for the cilantro dressing:

  • half an avocado
  • 1/4 cup Greek yogurt
  • 1/2 cup water
  • 1 cup cilantro leaves and stems
  • 1 small clove of garlic
  • 1/2 teaspoon salt
  • a squeeze of lime juice

INSTRUCTIONS

  1. Preheat the oven to 400 degrees. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, and chili powder together in a small bowl. Brush mixture on sweet potatoes. Roast for 10 minutes. Stir or shake the pan. Turn heat up to 425, and roast for another 10-15 minutes. Check, stir, and bake until the sweet potatoes are just barely roasty-brown on the outside. Season with salt and pepper.
  2. Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.
  3. Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with chips and/or the other half of the avocado for extra yum!

NOTES

This recipe can be made vegan by swapping the Greek yogurt with a non-dairy yogurt alternative – even just a little hunk of tofu would work, or maybe the whole avocado instead of half. But don’t use oil – the oil and avocado don’t really blend together well (I speak from experience).

Find complete recipe here

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