Spicy Southwestern Salad with Avocado Dressing Recipe
This Spicy Southwestern Salad with Avocado Dressing combines roasted sweet potatoes with black beans, sweet corn, and crisp romaine lettuce, all tossed in a creamy, zesty avocado dressing. A vibrant and flavorful salad perfect for a light lunch or dinner with a healthy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
Roasted Sweet Potatoes
- 2 sweet potatoes, peeled and chopped into bite-sized pieces
- 1 tablespoon olive oil
- 1 heaping teaspoon cumin
- 1 heaping teaspoon chili powder
- Optional: a sprinkle of cayenne pepper
- Salt and pepper to taste
Salad Components
- 1 (14-ounce) can black beans, rinsed and drained
- 1 (14-ounce) can sweet corn, rinsed and drained
- 1 romaine heart, chopped
Avocado Dressing
- Half an avocado
- 1/4 cup Greek yogurt
- 1/2 cup water
- 1 cup cilantro leaves and stems
- 1 small clove of garlic
- 1/2 teaspoon salt
- A squeeze of lime juice
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (204°C). Peel and chop the sweet potatoes into bite-sized pieces. Mix together the olive oil, cumin, chili powder, and optionally, cayenne pepper in a small bowl. Toss or brush this mixture over the sweet potatoes. Place them on a baking sheet and roast for 10 minutes. Then stir or shake the pan and increase the oven temperature to 425°F (218°C). Continue roasting for 10–15 more minutes, stirring occasionally, until the sweet potatoes are just barely roasty-brown on the outside. Season with salt and pepper to taste.
- Prepare the Dressing: While the sweet potatoes are roasting, combine the half avocado, Greek yogurt, water, cilantro, garlic, salt, and lime juice in a food processor. Pulse until mostly smooth and creamy, adjusting water quantity if needed for desired consistency.
- Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, black beans, sweet corn, and chopped romaine lettuce. Toss everything gently with the avocado dressing until evenly coated.
- Serve: Serve the salad immediately, optionally accompanied by chips and/or the remaining half of the avocado for extra richness and flavor.
Notes
- You can add a sprinkle of cayenne pepper for extra heat in the sweet potato seasoning.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days.
- For a vegan version, substitute Greek yogurt with a plant-based alternative.
- If you don’t have a food processor, you can blend the dressing ingredients in a blender.
- Serve the salad chilled or at room temperature depending on your preference.