Ingredients
Scale
- 7–8 cups greens, I used 1/2 curly kale and 1/2 romaine lettuce
- 1 large sweet potato, diced
- 1 (15 ounce) can Simple Truth black beans, drained and rinsed
- 1 (15 ounce) can Simple Truth sweet corn, drained and rinsed
- 1 large avocado, diced
- 1 cup diced tomatoes
- 1/3 cup roasted peptias
- 1/4 cup chopped red onion
- 2 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Creamy Cilantro Lime Dressing:
- 1 1/2 cups raw cashews, soaked overnight or boiled for 30 minutes
- 1 cup Silk Unsweetened Cashew Milk
- 1/4 cup fresh lime juice
- 1 tsp lime zest
- 1 small bunch cilantro, about 3/4 cups
- 2 cloves garlic, minced
- 2 tbsp nutritional yeast
- 1 tsp ground cumin
- 1 1/4 tsp salt
Instructions
- Pre-heat oven to 375 degrees Fahrenheit. On a large baking sheet toss together the sweet potato, olive oil, salt and pepper. Roast sweet potato until fork tender, about 30 minutes.
- Add all dressing ingredients into a powerful blender and blend until creamy, 1-2 minutes. Set aside until needed.
- In a large bowl mix together the greens, sweet potato and remaining salad ingredients. Serve salad and dress each serving individually.
Notes
If making ahead for lunches all week, leave out the avocado until day of eating.
Dressing will stay good in the refrigerator for up to 6 days in an air tight container.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad, Gluten Free, Vegan
