Southwestern Salads with Cumin-Roasted Sweet Potato
a Savored Grace original
Makes 4 servings
Ingredients
Cumin-Roasted Sweet Potato
- 1 medium sweet potato, peeled and cubed (medium dice)
- 2 tbsp. olive oil
- 1 tsp. cumin
- ½ tsp. garlic powder
- pinch of coriander
- pinch of smoked paprika
- salt and fresh ground black pepper
- ½ lime, juiced (about 1 tsp.)
Salad Fixings
- 1 can black beans, drained and rinsed
- 1 tbsp. olive oil
- ½ tsp. mesquite seasoning
- ¼ cup frozen corn
- 2 heads romaine lettuce, well chopped
- 15-20 cherry or grape tomatoes, halved
- 1-2 large avocados, diced
- ½ cup shredded cheddar
- mild salsa, to taste
- ranch dressing, to taste
- 1 lime, cut into wedges
Instructions
Cumin Roasted Sweet Potatoes
- Heat oven to 425°. Line a rimmed baking sheet with foil or a Silpat.
- Toss the cubed sweet potato with olive oil and seasonings and lay flat on the prepared baking sheet.
- Roast for 25 minutes, shaking the pan at least once partway through to encourage even browning.
- Toss the sweet potatoes with lime juice and set aside.
Salad Assembly
- In a small pot, combine the black beans, remaining 1 tbsp. olive oil, and mesquite seasoning with about ¼ cup water. Heat until bubbling, stirring occasionally. Add the corn and stir to combine. Continue to heat until the liquid has reduced to a thick coating. Remove from heat.
- Distribute lettuce on 4 plates.
- Top generously with the roasted sweet potatoes, cooked beans, tomatoes, avocado, and cheese.
- Pour prepared salsa and ranch dressing over the salad, as much or as little as desired. Spritz with lime juice from the wedges.
- Toss and enjoy.
Notes
The sweet potatoes and black beans may both be prepared ahead of time and stored in an airtight container in the refrigerator up to 1 week.
