Baja Cobb Salads
with Black Beans & Chipotle Ranch
Black beans, fresh cilantro, and smoky chipotle take the classic cobb salad south of the border. Cumin-spiced sweet potatoes stand in for grilled chicken in this high-fiber, protein-packed, sodium-smart dinner under 600 calories.
INGREDIENTS
- 1 sweet potato, peeled and diced
- 2 tsp ground cumin
- 6 oz organic black beans
- 1/4 cup vegan ranch dressing
- 1/2 tsp chipotle morita powder (divided)
- 1 romaine lettuce heart, chopped
- 1 red onion, peeled and diced
- 1 avocado, halved, peeled and thinly sliced
- 0.25 oz cilantro, leaves picked
- 2 tbsp olive oil*
- Salt*
- Pepper*
INSTRUCTIONS
Preheat oven to 425°F. Combine 2 tbsp olive oil, sweet potato, cumin, and a pinch of salt and pepper on foil-lined baking sheet and toss to coat. Roast until starting to brown, 15 to 18 minutes. Stir in black beans and return to oven until heated through, about 4 minutes. (4-serving meal: use ¼ cup olive oil)
Whisk together ranch and as much chipotle morita as you'd like in small bowl.
Divide lettuce between serving plates and drizzle with chipotle ranch. Top Baja cobb salads with sweet potatoes, black beans, onion, avocado, and cilantro. Enjoy!
SIMILAR RECIPES
Farmers' Market Bowls with Roasted Bok Choy & Turmeric Tahini Dressing
Buffalo Cauliflower Bowls with Lemon-Dill Quinoa & Tzatziki
Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
Blackened Cauliflower with Mojo Verde & Avocado-Wild Rice Salad
