FOOD FOR THE SOUL: Spicy Southwestern Salad
July 18, 2016 by Las Vegas Black Image Magazine
Filed under Food
Spicy Southwestern Salad
Recipe by CHEF STACEY DOUGAN
INGREDIENTS (Serves 8)
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
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.
Chef STACEY DOUGAN
www.chefstaceydougan.com • (702) 609-3488 • Email: chefstaceydougan@gmail.com
Twitter: ChefStaceyD • Facebook: Chef Stacey Dougan
