Ingredients

The following ingredients have 4 Servings
  • 2 large sweet potatoes (peeled and chopped)
  • 1 tablespoon olive oil
  • Salt and pepper (to taste)
  • Romaine lettuce (chopped)
  • 1 15 oz black beans, rinsed and drained
  • 1 large tomato (chopped)
  • 1 cup corn (fresh, frozen, or canned-rinsed and drained)
  • 1 large avocado (sliced)
  • 1 cup chopped purple cabbage
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped green onion
  • Limes-for juicing over salad
  • Salsa or pico de gallo (if desired)
  • Creamy Avocado Dressing

Instruction

  • 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.
  • 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.