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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.