Mayan Supper Salad
Experience a bold fusion of flavors and textures with the vibrant Mayan Supper Salad, a perfect balance of hearty, wholesome ingredients and zesty dressing. Roasted cumin-spiced sweet potatoes bring warmth and richness, while creamy avocado and juicy cherry tomatoes add freshness to a bed of crisp mixed greens. Black beans provide plant-based protein, and toasted pepitas deliver a delightful crunch. Tied together with a tangy lime-cilantro dressing sweetened with a touch of honey, this easy, satisfying salad is not only a feast for the senses but also a nutritional powerhouse. Ready in just 35 minutes, this gluten-free, vegetarian meal is perfect for busy weeknights or light lunches!
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Recipe Information
Ingredients
- 2 medium sweet potato
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 1 cup black beans, cooked and rinsed
- 1 large avocado
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 0.25 cup cilantro, chopped
- 1 large lime
- 1 teaspoon honey
- 1 small garlic clove, minced
- 0.25 cup pepitas (pumpkin seeds), toasted
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cube the sweet potatoes into 1-inch pieces. Place them in a bowl and toss with 1 tablespoon of olive oil, ground cumin, paprika, and 1/4 teaspoon of salt until evenly coated.
Spread the seasoned sweet potato cubes on the prepared baking sheet in a single layer. Roast in the oven for 20 minutes, flipping halfway through, until tender and slightly caramelized. Remove from the oven and let them cool slightly.
While the sweet potatoes are roasting, prepare the dressing. In a small bowl, whisk together the juice of the lime, 1 tablespoon of olive oil, honey, minced garlic, and a pinch of salt. Set aside.
Slice the avocado and set aside. Rinse and drain the black beans if using canned ones.
In a large mixing bowl, combine the mixed greens, cherry tomatoes, black beans, roasted sweet potatoes, and chopped cilantro.
Drizzle the lime-cilantro dressing over the salad and toss gently to combine.
Top the salad with sliced avocado and sprinkle with toasted pepitas for added crunch.
Serve immediately and enjoy your vibrant Mayan Supper Salad!
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 29.6 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3382 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
