Roasted Sweet Potato Mexican Salad with Creamy Avocado Dressing

I love salads and eat them year round, but in the winter, I like to add some warmer, more filling foods like black beans, quinoa, sweet potatoes etc. This salad recipe has them all (you can use brown rice or quinoa; I use whatever I have on hand in the fridge). The amounts in this salad depend on how many people you are serving. It’s usually just me eating a salad at lunch, so I just pull out all the ingredients from the fridge and throw whatever I feel like on top of my bed of lettuce. I’ve included a couple of recipes below 1) roasted sweet potato cubes and 2)creamy avocado dressing, both of which I love to have on my salad, but feel free to use another dressing you have on hand and leave out anything you don’t like.

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Creamy Avocado Dressing

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This salad is so filling and satisfying and packed full of amazing nutrients from all the various plant foods and grains.

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THE RECIPE:

Roasted Sweet Potato Mexican Salad with Creamy Avocado Dressing

Fresh lettuce, spinach or kale (or a combination)
cooked and cooled brown rice or quinoa
thinly sliced red onion
roasted sweet potato cubes (recipe below)
chopped cilantro
black beans
avocado cubes
creamy avocado dressing (recipe below)

If you are having this for dinner with family or friends, serve it like you would Hawaiin Haystacks with all the ingredients, in individual bowls, out in the center of the table. I would use larger bowls for serving the lettuce, rice and beans and the other ingredients are in smaller dishes. I usually serve this by starting with salad and then adding as much as I want of all ingredients listed (feel free to add some of your own that might go with this Mexican-styled theme).

Roasted Sweet Potato Cubes: (from Our Best Bites)

1 large sweet potato, peeled and cut into 1/2-inch cubes
1 1/2 Tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp ground paprika
1/4 tsp cumin

Preheat oven to 400 degrees. Line a 9×13 baking dish with tin foil. Place sweet potato chunks on foil, drizzle with oil and spices and then toss together with a large spoon. Spread out over the foil and bake for 20-25 minutes, or until edges begin to brown.

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Creamy Avocado Dressing: (adapted from The Beauty Detox Solution)
*makes about 1 cup

1 avocado, pitted
1 clove garlic, minced
1/4 c water
1/4 tsp dried dill
3 drops liquid stevia (or 1 Tbsp honey)
1/2 tsp sea salt
1 Tbsp fresh lemon juice

Cut the avocado in half and scoop out the flesh and put in a blender or food processor. Add the rest of the ingredients and blend until creamy and smooth (may have to scrape down sides with a rubber spatula and go again). This dressing can be used as a dip for vegetable sticks or tossed with greens for a salad.

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1 Comment

Filed under Dinner, Salads

One response to “Roasted Sweet Potato Mexican Salad with Creamy Avocado Dressing

  1. April

    We loved this! The avocado sauce was a huge hit in our house!

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