4 Servings
2 Sweetpotato, 5" long Sweet Potato
1 Tbsp Olive Oil
1 Tsp, ground Cumin
1/2 Tsp Cayenne Pepper
1 Tsp Chili Powder
1/4 Tsp Salt
1 Dash Pepper
4 Cup shredded Lettuce
1/3 Oz Nonfat Greek Yogurt
1/2 Cup Water
4 Cup Fresh Cilantro
1 Cloves, minced Garlic
1/2 Tsp Salt
1 Tsp Lime Juice
2 Cup Black Beans
2 Cup Corn
1/2 Fruit, without skin and seed Avocados
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.
Meanwhile, pulse all the dressing ingredients (yogurt, water, cilantro, garlic, salt, lime juice) in a food processor until mostly smooth.
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!
Recipe inspired by: http://pinchofyum.
com/spicy-southwestern-salad-avocado-dressing
