Spicy Southwest Salad

Spicy Southwest Salad



  • 1 Tablespoon olive oil
  • 2 sweet potatoes
  • 1 teaspoon chili powder and cumin
  • One 14 ounce can of black beans, drained and rinsed
  • 1 heart of romaine, chopped
  • 1 14 ounce can of sweet corn, drained and rinsed
  • Salt and pepper to taste


  • 1/4 cup of plain Greek yogurt
  • Half of an avocado
  • 1/2 cup of water
  • Clove of garlic, minced
  • 1 cup of cilantro, chopped
  • 1/2 teaspoon salt
  • 1/2 lime, juiced


  1. Preheat the oven 400 F. Peel and chop the sweet potatoes into small cubes. Mix the olive oil, chili powder, and cumin together in a bowl. Brush this mixture onto the sweet potatoes, add them onto a lined baking sheet. Roast them for about 10 minutes. After 10 minutes, stir and put back into the oven at 425 F for another 10-15 minutes. Check, stir and bake until they become golden brown. Season with salt and pepper.
  2. In a food processor, pulse all of the dressing ingredients and pulse until smooth.
  3. Toss the sweet potatoes, black beans, corn and lettuce with the dressing. Serve with tortilla chips and more avocado.
  4. Enjoy!!

Nutrition Facts:

Serves: 4

Calories: 313

Fat: 9 g

Cholesterol: 2.3 mg

Sodium: 900 mg

Carbohydrates: 50 g

Fiber: 16 mg

Sugars: 9 g

Protein: 13 g