Southwestern Salad

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INGREDIENTS

For the salad:

  • 2 organic sweet potatoes

  • 1 tbsp organic olive oil

  • 1 heaping tsp each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)

  • sea salt and pepper to taste

  • 1 14-ounce can black beans, rinsed and drained

  • 1 14-ounce can chick peas, rinsed and drained

  • 1 romaine heart, chopped

For the cilantro dressing:

  • half an avocado

  • 1/4 cup Greek yogurt

  • 1/2 cup water

  • 1 cup cilantro leaves and stems

  • 1 small clove of garlic

  • 1/2 teaspoon sea salt

  • a squeeze of lime juice

DIRECTIONS

  1. 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 brown on the outside. Season with salt and pepper.

  2. Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.

  3. Toss the beans, chick peas, lettuce, and sweet potatoes with the dressing. Serve with chips and/or the other half of the avocado for extra yum!