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

  California, raw

  ½ fruit, without skin and seed or 68g

Directions

1. Preheat the oven to 400 degrees F. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, cayenne, 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 degrees F and roast for another 10-15 minutes. Check, stir, and bake until the sweet potatoes are just barely browned on the outside. Season with salt and pepper.
2. Meanwhile, pulse all the dressing ingredients (yogurt, water, cilantro, garlic, salt, lime juice) in a food processor until mostly smooth.
3. Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with chips and/or the other half of the avocado. Serve and enjoy!
4. Recipe inspired by: http://pinchofyum.com/spicy-southwestern-salad-avocado-dressing

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