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
loose packed cilantro
lime juice (juice of 1 lime)
sweet potatoes, peeled and cut into small (approx 1/2") pieces
ground chipotle chile powder
romaine hearts, chopped into bite sized pieces
15-oz can black beans, rinsed & drained
large avocado, chopped into bite sized pieces
goat cheese, crumbled
roasted pepitas (pumpkin seeds)
thinly sliced red onion
In This Recipe
To make the dressing, combine all dressing ingredients in a blender or food processor and process until well blended.
Preheat oven to 400 degrees.
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.
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.