





Lifestyle magazine for the local Black community
July 18, 2016 by Las Vegas Black Image Magazine
Filed under Food
Recipe by CHEF STACEY DOUGAN
INGREDIENTS (Serves 8)
For the salad
For the cilantro dressing
DIRECTIONS
Preheat the oven to 400 degrees. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, 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, and roast for another 10-15 minutes. Check, stir, and bake until the sweet potatoes are just barely roastybrown on the outside. Season with salt and pepper.
• Meanwhile, pulse all the dressing ingredients in a food processor or blender until mostly smooth.
• Toss the beans, basil, corn, lettuce, quinoa, avocado, tomatoes, corn chips and sweet potatoes with the dressing.
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