Spicy Southwestern Salad with Avocado Dressing

• Gluten free

• Meat

  • 1 Romaine heart

• Produce

  • 1/2 Avocado
  • 1 14-ounce can Black beans
  • 1 cup Cilantro, leaves and stems
  • 1 small clove Garlic
  • 1 14-ounce can Sweet corn
  • 2 Sweet potatoes

• Condiments

  • 1 squeeze Lime juice

• Baking & Spices

  • 1 heaping tsp Cumin and chili powder
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1/4 cup Greek yogurt

• Liquids

  • 1/2 cup Water

Found on pinchofyum.com

Description

Ingredients

• 2 sweet potatoes
• 1 tablespoon oil
• 1 heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)
• salt and pepper to taste
• 1 14-ounce can black beans, rinsed and drained
• 1 14-ounce can sweet corn, rinsed and drained
• 1 romaine heart, chopped
• half an avocado
• ¼ cup Greek yogurt
• ½ cup water
• 1 cup cilantro leaves and stems
• 1 small clove of garlic
• ½ teaspoon salt
• a squeeze of lime juice

Directions

• Preheat the oven to 400 degrees. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, and chili powder together in a small bowl. Brush mixture on sweet potatoes. Roast for 10 minutes. Stir or shake the pan. Turn heat up to 425, and roast for another 10-15 minutes. Check, stir, and bake until the sweet potatoes are just barely roasty-brown on the outside. Season with salt and pepper.
• Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.
• Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with chips and/or the other half of the avocado for extra yum!