Avocado, Black Bean & Sweet Potato Chopped Salad

By • January 24, 2016 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: A winter salad loaded with chipotle roasted sweet potato, avocado & black beans... Not to mention a tangy cilantro lime dressing, pepitas and goat cheese to top it off.Sarah | Wisconsin from Scratch


Serves 3


  • 1 cup loose packed cilantro
  • 1/4 cup canola oil
  • 2 tablespoons lime juice (juice of 1 lime)
  • 1 teaspoon honey
  • 1/2 teaspoon salt


  • 1 pound sweet potatoes, peeled and cut into small (approx 1/2") pieces
  • 1 tablespoon canola oil
  • 1 teaspoon ground chipotle chile powder
  • 1/2 teaspoon salt
  • 2 romaine hearts, chopped into bite sized pieces
  • 1 15-oz can black beans, rinsed & drained
  • 1 large avocado, chopped into bite sized pieces
  • 3 ounces goat cheese, crumbled
  • cilantro springs
  • roasted pepitas (pumpkin seeds)
  • thinly sliced red onion
  1. To make the dressing, combine all dressing ingredients in a blender or food processor and process until well blended.
  2. Preheat oven to 400 degrees.
  3. Toss sweet potatoes with the oil, chipotle chile powder, and salt until well coated. Spread potatoes in an even layer on a baking sheet and roast at 400 degrees until tender and beginning to brown on the edges, about 30 minutes.
  4. Place chopped romaine in a large bowl. Give your dressing a good stir, then pour over lettuce and toss to coat evenly. Divide lettuce evenly between plates. Top each with equal amounts of roasted sweet potatoes, black beans, chopped avocado, and crumbled goat cheese. Garnish with cilantro sprigs, pepitas, and thinly sliced red onion.

More Great Recipes: Beans & Legumes|Vegetables|Entrees|Avocadoes