Recipe: Southwest Salad
This southwest salad is a flavorful blend of roasted sweet potatoes, southwestern spices, peppers, onions, and black beans. It’s a budget-friendly, colorful, and filling meal that is easy to prep and assemble to eat hot and fresh or as leftovers. Whether for a hearty family dinner or multiple lunches throughout your week – it’s a yummy twist to standard salad or traditional tacos.
Adding warm ingredients to any salad can take your flavors to the next level! Roasting sweet potatoes brings out a delicately sweet flavor that cools the spice of the southwestern flair featured in the sautéed veggies and black beans. Beans are a plant-based protein source, and also contribute fiber-rich starch. Cooked chicken or shrimp is a great addition to increase protein content or as an alternative to beans. While salad greens balance out the warmth in this dish, tossing cooked ingredients with greens softens the crunch. This is a recipe that we think will delight even the salad skeptics!
Southwest Salad
Serves 5
Ingredients:
- 1.5 Tbsp olive oil, divided
- 2 sweet potatoes, peeled and cubed into small pieces (less than 1″ for faster cooking)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 medium sweet onion, chopped
- 1 bell pepper, chopped
- 2 cans of black beans (15.5 oz each), drained and rinsed
- 1/2 C water
- 1 Tbsp lime juice (approx. 1 lime)
- 1 tsp Adobo powder
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp cumin
- 2 C baby mixed greens or arugula
For serving:
- 1/2 C salsa or dressing of choice
- 1/2 jalapeno, finely chopped
- 1/4 C fresh cilantro, finely chopped
- 1/4 C sour cream or plain Greek yogurt
- 1 avocado, sliced
Directions:
- Preheat oven to 400˚F. Line baking sheet with foil and coat with 1 Tbsp olive oil.
- Add cubed sweet potatoes and sprinkle with salt and pepper. Place in oven. Roast 20 minutes.
- Remove potatoes from oven. Flip, then return to oven. Roast 10-20 minutes. Sweet potatoes are finished when soft with slightly-browned edges.
- Meanwhile, in large skillet on stove over low-medium heat, add 1/2 Tbsp olive oil, onion, and bell pepper. Stir to coat veggies in oil. Cook until onions are translucent and veggies are softened, 6-8 minutes.
- Add beans to skillet along with 1/2 C water. Stir ingredients together. Reduce heat to low.
- Add lime juice, Adobo powder, chili powder, garlic powder, oregano, paprika, and cumin to skillet. Stir, cook 4-5 more minutes.
- Craft your salad on plates or bowls by layering mixed greens, roasted sweet potato, skillet veggies, and beans. Top with desired suggestions from “for serving” section.
Swaps:
- For the sweet potatoes: white or russet potatoes, jicama, carrots
- For the black beans: kidney beans, tofu, cooked chicken, or cooked shrimp
- For the mixed greens: lettuce, spinach, kale, or other favorite leafy greens