Southwest Sweet Potato Chopped Salad
Servings:
4
Ready In:
35 Minutes
Calories:
300
Good For:
Lunch/Dinner
About this Recipe
Quick, tasty meal options are essential during a busy week. Ready in just 35 minutes, this southwest sweet potato chopped salad is flavorful, nutritious, and both vegan and gluten-free!
Additionally, this recipe is a good source of nutrients such as fiber and vitamin A from sweet potatoes, vitamin K and potassium from avocado, and vitamins K, A, and C from the spinach in the salad mix. When you need a light and nutritious meal, try this delicious salad!
MACRONUTRIENTS
PROTEIN
7.5 GRAMS
CARBOHYDRATES
33 GRAMS
FATS
16.5 GRAMS
Ingredients
1 large sweet potato, peeled and cut into cubes
1 Tbsp. olive oil
½ tsp. cumin
dash salt
3 ounces super green salad mix
1 cup black beans
¾ cup frozen corn, thawed
¾ cup chopped avocado
½ cup chopped red onion
3 Tbsp. chopped cilantro
Juice from one lime
¼ cup avocado cilantro dressing (organicgirl brand recommended)
Step by Step Instructions
Step 1
Preheat oven to 425 degrees and line a baking sheet with parchment paper or foil.
Step 2
Spread the sweet potatoes on the pan. Drizzle with olive oil, sprinkle with cumin and salt, and toss so the potatoes are well coated. Bake for 25–30 minutes.
Step 3
Combine cooked sweet potato, salad mix, black beans, corn, avocado, red onion, cilantro, and lime juice in a large bowl.
Step 4
Drizzle with the dressing, toss, and serve.
