This meal-worthy vegetarian salad is packed with fiber, protein, nutrients. A simple zesty lime cilantro dressing gives it lots of fresh flavor, too!
Serves 4
Recipe adapted from www.marthastewart.com
Ingredients
- 2 sweet potatoes (1 ½ pounds), peeled and chopped into 1” pieces (about 4 cups)
- 1/3 cup plus 2 Tablespoons extra virgin olive oil
- ¾ teaspoon chili powder
- Kosher salt and freshly ground black pepper
- 1 teaspoon lime zest, plus 3 Tablespoons fresh lime juice
- ¼ cup packed cilantro leaves, chopped, plus more for serving
- 2 romaine lettuce hearts, chopped (about 10 cups)
- 1 can (15 ounces) black beans, drained
- ¼ cup chopped pickled jalapenos
- Sliced radishes, lightly crushed tortilla chips and crumbled goat cheese, for serving
Method
- Preheat oven to 450°F. On a rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil and chili powder; season with salt and pepper. Roast, stirring once, until browned and tender, 20 to 22 minutes. Let cool slightly.
- Meanwhile, make the dressing by whisking together lime zest and juice, chopped cilantro, and remaining 1/3 cup oil. Season with salt and pepper.
- To assemble salads: toss romaine hearts with half of dressing (about 1/4 cup); season with salt and pepper. Divide among bowls; top with beans, jalapeños, radishes, chips, cheese, and sweet potatoes. Drizzle with remaining dressing and sprinkle with cilantro leaves; serve.