Saturday, July 20, 2024

FOOD FOR THE SOUL: Spicy Southwestern Salad

July 18, 2016 by  
Filed under Food

Spicy Southwestern Salad



Spicy Southwestern Salad

For the salad

  • 2 sweet potatoes
  • 2 cups cooked quinoa
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon each cumin and chili powder
  • (plus a sprinkle of cayenne if you like it hot)
  • 1 cup black beans
  • 1 whole avocado cut in bite sized chunks
  • 1 cup fresh corn shucked from the cobb
  • 1/4 cup fresh basil, chopped
  • 1 cup sweet cherry tomatoes, halved
  • 1 cup corn chips
  • 1 romaine heart, chopped
  • salt and pepper to taste

For the cilantro dressing

  • half an avocado
  • 1⁄4 cup vegan yogurt (plain)
  • 1⁄2 cup water
  • 1 cup cilantro leaves and stems
  • 1 small clove of garlic
  • 1⁄2 teaspoon salt
  • a squeeze of lime juice
  • 2 tablespoons agave nectar


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.

Chef STACEY DOUGAN • (702) 609-3488 • Email:
Twitter: ChefStaceyD • Facebook: Chef Stacey Dougan

Speak Your Mind

Tell us what you're thinking...
and oh, if you want a pic to show with your comment, go get a gravatar!

Comment moderation is in use. Please do not submit your comment twice -- it will appear shortly.