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vegan southwest salad
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5 from 38 votes

Roasted Sweet Potato Southwest Salad

Fresh summer vegetables and roasted sweet potato are drizzled with a tangy cilantro lime dressing for a delicious vegan take on a traditional southwest favorite. No measuring required!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salads
Cuisine: Mexican
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 4 servings
Calories: 162kcal
Author: Deborah

Ingredients

  • 1 medium sweet potato diced into cubes
  • 1 ear of fresh corn I used white corn
  • 1 head romaine lettuce coarsely chopped
  • 1 bunch cilantro coarsely chopped
  • 1 small red onion sliced
  • 13 grape tomatoes cut in half length-wise
  • 2 limes cut into wedges
  • 1-15 oz/425 g can organic black beans rinsed and drained
  • 1 ripe avocado pitted and thinly sliced
  • a few drizzles of cold-pressed olive oil or extra virgin
  • sea salt and pepper to taste

Garnishes

Instructions

  • Chop a medium raw sweet potato into cubes. Place on lined baking sheet along with an ear of corn. Drizzle both with olive oil evenly coating each side and season with sea salt and black pepper. Roast on 425 degrees Fahrenheit/218 Celsius for about 20 minutes or until golden brown. Now is the time to start preparing the vegetables.
  • Coarsely chop romaine lettuce and cilantro (keep separate)
  • Slice red onion.
  • Chop grape tomatoes in half.
  • Slice limes into wedges.
  • Using a knife, cut sweet corn from cob.
  • Rinse and drain black beans.
  • Slice avocado last, into thin layers. Squirt some lime juice on avocado slices and sprinkle with sea salt to keep from turning brown.
  • Assemble salad placing lettuce leaves as first layer, then top with all the veggies. Drizzle on cilantro lime dressing and top with pepitas and a few more cilantro leaves. Serve immediately.

Notes

  • For best results, eat immediately after preparation.
  • Salads are prone to wilting in the refrigerator, especially with salad dressing added. If you'd like to store to eat the next day, do so with dressing on the side.
  • For a fun alternative, add some sliced tortilla chips right before serving. These will get soggy if not eaten right away.
  • For the freshest lettuce leaves and cilantro, fill sink with ice cold water and allow both to soak while you're preparing the rest of the salad.
  • To keep the avocado from turning brown, squirt some lime juice on top and sprinkle with sea salt.

Nutrition

Serving: 1cup | Calories: 162kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 657mg | Fiber: 7g | Sugar: 6g | Vitamin A: 9209IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg