Spicy Southwestern Salad


For the Salad

2 sweet potatoes

1 tablespoon oil

1 heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)

salt and pepper to taste

1 14-ounce can black beans, rinsed and drained

1 14-ounce can sweet corn, rinsed and drained

1 romaine heart, chopped

For the Cilantro Dressing:

half an avocado

1 tbsp Ty Ling Hot Chili GlazeĀ 

1/4 cup Greek yogurt

1/2 cup water

1 cup cilantro leaves and stems

1 small clove of garlic

1/2 teaspoon salt

a squeeze of lime juice


  1. 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 roasty-brown on the outside. Season with salt and pepper.
  2. Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.
  3. Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with chips and/or the other half of the avocado for extra yum!