Sweet Potato and Black Bean Mexican Salad

Sweet Potato and Black Bean Mexican Salad might be just the main course you are searching for. One portion of this dish contains roughly 16g of protein, 12g of fat, and a total of 463 calories. This recipe serves 4. For $2.04 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of avocado, tomato, green onion, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a budget friendly recipe for fans of Mexican food. 10746 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 50 minutes. It is brought to you by Two Peas and Their Pod. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a tremendous spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: One Pot Mexican Black Bean Sweet Potato Quinoa, Black Bean and Sweet Potato Salad, and Sweet Potato Quinoa Black Bean Salad.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 large avocado, sliced

1 (15 oz) black beans, rinsed and drained

1/2 cup chopped cilantro

1 cup corn (fresh, frozen, or canned-rinsed and drained)

1/4 cup chopped green onion

Limes-for juicing over salad

1 tablespoon olive oil

1 cup chopped purple cabbage

Romaine lettuce, chopped

Salt and pepper, to taste

2 large sweet potatoes, peeled and chopped

1 large tomato, chopped

Equipment:

oven

baking sheet

spatula

bowl

grill

Cooking instruction summary:

1. Preheat oven to 400 degrees F. Place the chopped sweet potatoes on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender. Remove from oven and set aside. 2. Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, and green onion. Squeeze fresh lime juice over the salad. Serve with salsa, pico de gallo or Creamy Avocado Dressing, if desired.Note-I like to roast or grill the corn for the salad. This salad is very flexible. Feel free to add your favorite Mexican toppings to the mix. Don't use the avocado dressing if you need the salad to be vegan.

 

Step by step:


1. Preheat oven to 400 degrees F.

2. Place the chopped sweet potatoes on a large baking sheet.

3. Drizzle with olive oil and toss. Season with salt and black pepper, to taste.

4. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender.

5. Remove from oven and set aside.

6. Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, and green onion. Squeeze fresh lime juice over the salad.

7. Serve with salsa, pico de gallo or Creamy Avocado Dressing, if desired.Note-I like to roast or grill the corn for the salad. This salad is very flexible. Feel free to add your favorite Mexican toppings to the mix. Don't use the avocado dressing if you need the salad to be vegan.


Nutrition Information:

Quickview
370 Calories
14g Protein
12g Total Fat
56g Carbs
100% Health Score
Limit These
Calories
370
19%

Fat
12g
19%

  Saturated Fat
1g
12%

Carbohydrates
56g
19%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
256mg
11%

Get Enough Of These
Protein
14g
29%

Vitamin A
17477IU
350%

Vitamin K
131µg
125%

Folate
351µg
88%

Fiber
18g
73%

Manganese
1mg
51%

Vitamin C
33mg
40%

Potassium
1309mg
37%

Magnesium
139mg
35%

Vitamin B1
0.49mg
33%

Phosphorus
281mg
28%

Vitamin B6
0.52mg
26%

Copper
0.51mg
26%

Iron
4mg
24%

Vitamin B5
1mg
19%

Vitamin B2
0.28mg
16%

Vitamin B3
3mg
15%

Zinc
2mg
15%

Vitamin E
2mg
14%

Calcium
104mg
10%

Selenium
2µg
4%

covered percent of daily need
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