Get a zing of summer with your salad with this great healthy salad from America’s greatest home chef:
All the elements you love are here in this filling vegetarian salad; black beans, jalapenos, crunchy romaine, and plenty of tortilla chips. And then there’s the added bonus of roasted sweet potatoes. Skip the goat cheese garnish and it’s a vegan dinner.
Martha Stewart YouTube Channel
Table of Contents
Ingredients
- 2 sweet potatoes (1 1/2 pounds), peeled and chopped into 1-inch pieces (4 cups)
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon chili powder
- Kosher salt and freshly ground pepper
- 1 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice
- 1/4 cup packed cilantro leaves, chopped, plus more for serving
- 2 romaine hearts, chopped (10 cups)
- 1 can (15 ounces) black beans, drained and rinsed
- 1/4 cup chopped pickled jalapenos
- Sliced radishes, lightly crushed tortilla chips, and crumbled goat cheese, for serving
Method
- Preheat oven to 450 degrees.
- On a rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil and chili powder; season with salt and pepper. Roast, stirring once, until browned and tender, 20 to 22 minutes. Let cool slightly.
- Meanwhile, whisk together lime zest and juice, chopped cilantro, and remaining 1/3 cup oil. Season with salt and pepper.
- Toss romaine hearts with half of dressing (about 1/4 cup); season with salt and pepper. Divide among bowls; top with beans, jalapenos, radishes, chips, cheese, and sweet potatoes.
- Drizzle with remaining dressing and sprinkle with cilantro leaves;
- Serve.