Southwestern Salad

 

  • 2 cups romaine lettuce chopped
  • 2 sweet potatoes chopped
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 can black beans rinse and drained
  • 1 can corn rinse and drained
  • 1 tbs. olive oil
  • 1/4 tsp. salt and pepper
  • 1 avocado
  • 1/4 cup mayo
  • 1/2 cup water
  • 1 cup cilantro
  • 1/2 lime juiced
  1. Preheat oven to 400 degrees. Peel and chop potatoes into bite- sized pieces and top with olive oil, cumin, and chili powder. Roast for 10 minutes, then turn heat up to 425 degrees and continue to roast for 15-20 more minutes or until golden brown.
  2. Remove potatoes from oven, season with salt and pepper, and let cool.

  3. Meanwhile, pulse all ingredients from the avocado down in a food processor to make dressing.
  4. Top 1⁄4 of lettuce with a sprinkle or corn, black beans, sweet potato pieces, and a drizzle of the avocado dressing
  • Serving Size – 1/4 Salad
  • Calories – 390
  • Fat – 21g
  • Carbohydrates – 44g
  • Protein – 9g

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