This Southwestern Salad with Avocado Cilantro Lime Dressing features roasted sweet potatoes, romaine lettuce, black beans, corn, chickpeas, cherry tomatoes, red onion, and avocado. A delicious and healthy option. Yum!
This vegan recipe is all about packing in nutrient-rich foods in a delicious format to help support immune systems and keep us fueled. And did I mention it’s delicious!
I love the infusion of textures and tastes this salad brings. From the roasted sweet potatoes, crisp romaine lettuce, and hearty black beans, to sweet corn, earthy chickpeas, and juicy cherry tomatoes. This salad has it all!
Most of this salad can be prepared the night before, giving you more time to do more important things than worry about lunch.
Southwestern Salad with Avocado Cilantro Lime Dressing
This Southwestern Salad with Avocado Cilantro Lime Dressing features roasted sweet potatoes, romaine lettuce, black beans, corn, chickpeas, cherry tomatoes, red onion, and avocado. A delicious and healthy lunch or dinner meal option.
Ingredients
Salad
- 1 sweet potato, peeled and cubed or sliced
- 1 tbs extra virgin olive oil
- 1/2 tsp salt
- 2 heads romaine lettuce, chopped
- 7.5 oz black beans (1/2 can or 3/4 cup), rinsed and drained
- 7.5 oz corn (1/2 can or 3/4 cup fresh corn), rinsed and drained
- 1/2 cup chickpeas
- 1 cup, halved cherry tomatoes
- 1/4 red onion, diced
- 1 avocado, sliced
Avocado Cilantro Lime Dressing
- 1 avocado, peeled
- 1 cup cilantro
- 1/4 cup coconut cream
- 1/2 tsp Salt, to taste
- 1/4 tsp freshly ground black pepper
- 2 tbs fresh lime juice
- 3 tbs water or until smooth
Instructions
- Preheat the oven to 375°F.
- Add sweet potato to a parchment-lined baking sheet and lightly coat with olive oil. Season with salt and bake for about 30 minutes or until soft.
- Meanwhile, add all of the dressing ingredients to a blender and pulse until completely smooth. Set aside in the fridge to chill for at least 30 minutes.
- Add the chopped romaine, black beans, chickpeas, sweet potato, corn, cherry tomatoes, and red onion to a large bowl and toss together (if serving immediately add in desired amount of dressing). Top with sliced avocado.
