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Mexican Salad

Mexican Salad
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A vibrant and hearty Mexican-inspired salad featuring roasted sweet potatoes, black beans, and a creamy lime-yogurt dressing.

Ingredients

Scale

1/4 cup raw pepitas
2 medium sweet potatoes, peeled and chopped into 1-inch chunks
2 tablespoons + 2 tablespoons extra-virgin olive oil (divided)
3/4 teaspoon ground chili powder
1 teaspoon ground cumin (divided)
1/2 teaspoon smoked paprika
1 teaspoon kosher salt (divided)
1 large head romaine lettuce, chopped
1 pint cherry tomatoes, halved
1 can (15 ounces) reduced-sodium black beans, drained and rinsed
1 small jalapeño, thinly sliced
1 small bunch radishes, thinly sliced
1/4 cup chopped cilantro
2/3 cup nonfat plain Greek yogurt
Zest and juice of 1 medium lime
1 clove minced garlic
Optional: Sliced avocado, Crumbled feta, Tortilla strips

Instructions

  1. Preheat oven to 325 F and toast pepitas on a baking sheet for 8-10 minutes until golden brown; set aside.
  2. Increase oven temperature to 450 F. On a rimmed baking sheet, toss sweet potatoes with 2 tbsp olive oil, chili powder, 1/2 tsp cumin, smoked paprika, and 1/2 tsp salt.
  3. Roast sweet potatoes for 20-22 minutes until tender and browned, stirring once halfway through.
  4. Whisk together the dressing ingredients: Greek yogurt, 2 tbsp olive oil, lime zest, lime juice, garlic, 1/2 tsp salt, and 1/2 tsp cumin.
  5. In a large bowl, toss the chopped romaine with 1/4 cup of the dressing.
  6. Add the roasted potatoes, black beans, jalapeño, radishes, and cilantro. Drizzle with remaining dressing and toss well.
  7. Top with optional avocado, feta, or tortilla strips and serve immediately.

Notes

  • For a spicier kick, keep the seeds in the jalapeño.
  • This salad is great for meal prep if you keep the dressing and sweet potatoes separate from the greens until serving.

Nutrition

Find it online: https://cleanvegankitchen.com/mexican-salad/