I gleefully stole this recipe from Catherine Walthers’ Raising the Salad Bar (a must-have cookbook in any foodie’s collection), then made it my own with a few tweaks and finishing touches. This is my latest go-to “Big Bowl Salad” when I crave a Tex-Mex meal but want to avoid the calorie bomb of my favorite burrito bowl from a certain fast-casual-chain-that-shall-not-be-named. I modified the original recipe by adding cinnamon because, well, why not? It’s a match made in heaven. Plus, cinnamon has a lot of health-promoting properties, so I try to sneak it in wherever I can.
You cannot imagine how tasty this is. Munched out on this while watching the Oscars on television…enjoy!
Another great recipe find from Raising the Salad Bar (Catherine Walthers)!
- 4 medium sweet potatoes, peeled and cut into 3/4-inch chunks
- 2 tablespoons canola oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chile powder
- 1/2 teaspoon kosher salt
- kernels from 3 to 4 ears of fresh corn, or 2 cups frozen kernels
- 2 cups cooked black beans, rinsed and drained (canned is fine)
- 3 or 4 scallions, thinly sliced
- 1/2 cup chopped cilantro
- 1 chipotle chile (from a can of chipotles in adobo)
- 1 clove garlic, finely minced
- 2 tablespoons Thai sweet chile sauce
- 6 tablespoons fresh lime juice
- 1/2 cup canola oil
- Preheat oven to 375 degrees. In a large bowl, toss the sweet potato chunks with the oil to lightly coat them. Sprinkle with coriander, cumin, cinnamon, chili powder and salt and toss again. Spread the potatoes in a single layer on a baking sheet and roast until they are golden at the edges and just tender, about 20 to 25 minutes. Meanwhile, steam the corn for 3 to 4 minutes. Drain excess water. In a large serving bowl, combine the corn and black beans.
- To make the dressing, in a blender or food processor place the chipotle chile, garlic and sweet chile sauce. Process until smooth. Add the lime juice and process again. With the machine running, slowly add the canola oil and process dressing until it is emulsified.
- When the sweet potatoes are done, let cool slightly and add them to the corn and beans. Add scallions and cilantro; gently toss. Pour enough dressing over the salad to just moisten the ingredients and toss again.
My favorite way to serve is over a bed of Butter lettuce, garnished with a small amount of grated jack pepper cheese, plus sliced avocado and pan-seared Tilapia seasoned with a (salt-free) lemon pepper spice blend. Drizzle additional dressing over the whole salad, and you're done.
Vegetarian Option: omit the fish. Vegan Option: omit the fish & cheese. Gluten-Free Option: you're good as-is!