Description
A flavorful chopped salad featuring roasted sweet potatoes with a chipotle kick.
Ingredients
Scale
- 1 large sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chipotle powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 head romaine lettuce, chopped
- 1 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- For the dressing: 3 tablespoons lime juice
- For the dressing: 2 tablespoons olive oil
- For the dressing: 1 teaspoon honey
- For the dressing: 1/2 teaspoon cumin
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the diced sweet potato with 1 tablespoon olive oil, chipotle powder, salt, and pepper on a baking sheet.
- Roast for 20 to 25 minutes, turning halfway, until tender and slightly caramelized. Let cool slightly.
- In a small bowl, whisk together the lime juice, 2 tablespoons olive oil, honey, and cumin for the dressing.
- In a large bowl, combine the chopped romaine lettuce, black beans, corn, red onion, and cilantro.
- Add the cooled roasted sweet potatoes to the salad mixture.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately.
Notes
- You can substitute canned chipotle peppers in adobo sauce for the chipotle powder, using 1 teaspoon finely minced pepper plus a small amount of sauce.
- For a creamier texture, add 1/4 cup crumbled cotija cheese before serving.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9
- Sodium: 350
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 10
- Protein: 10
- Cholesterol: 0
Keywords: salad, sweet potato, chipotle, spicy, chopped salad, black bean, vegetarian