Spicy Southwestern Salad with Avocado Dressing

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Nonfat greek yogurt

  Nonfat, plain

  2 oz or 57g

• Water

  Plain, clean water

  ½ cup or 118g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ½ tsp or 3g

• Lime juice

  Raw

  1 tsp or 5g

• Black beans

  Mature seeds, raw

  2 cup or 388g

• Corn

  Sweet, yellow, raw

  2 cup or 290g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

Directions

1. Preheat the oven to 400°F. Peel and chop the sweet potatoes into bite-sized pieces. In a small bowl, mix olive oil, cumin, cayenne, and chili powder. Brush the mixture over the sweet potatoes. Roast for 10 minutes, then stir or shake the pan. Increase the heat to 425°F and roast for another 10-15 minutes until the sweet potatoes are just browned. Season with salt and pepper.
2. In a food processor, pulse together the yogurt, water, cilantro, garlic, salt, and lime juice until mostly smooth.
3. In a large bowl, toss the beans, corn, lettuce, and roasted sweet potatoes with the dressing. Serve with chips and/or the remaining avocado. Enjoy!

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