Mayan Supper Salad

Experience a bold fusion of flavors and textures with the vibrant Mayan Supper Salad, a perfect balance of hearty, wholesome ingredients and zesty dressing. Roasted cumin-spiced sweet potatoes bring warmth and richness, while creamy avocado and juicy cherry tomatoes add freshness to a bed of crisp mixed greens. Black beans provide plant-based protein, and toasted pepitas deliver a delightful crunch. Tied together with a tangy lime-cilantro dressing sweetened with a touch of honey, this easy, satisfying salad is not only a feast for the senses but also a nutritional powerhouse. Ready in just 35 minutes, this gluten-free, vegetarian meal is perfect for busy weeknights or light lunches!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium sweet potato
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 1 cup black beans, cooked and rinsed
• 1 large avocado
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 0.25 cup cilantro, chopped
• 1 large lime
• 1 teaspoon honey
• 1 small garlic clove, minced
• 0.25 cup pepitas (pumpkin seeds), toasted

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Peel and cube the sweet potatoes into 1-inch pieces. Place them in a bowl and toss with 1 tablespoon of olive oil, ground cumin, paprika, and 1/4 teaspoon of salt until evenly coated.

Step 3

Spread the seasoned sweet potato cubes on the prepared baking sheet in a single layer. Roast in the oven for 20 minutes, flipping halfway through, until tender and slightly caramelized. Remove from the oven and let them cool slightly.

Step 4

While the sweet potatoes are roasting, prepare the dressing. In a small bowl, whisk together the juice of the lime, 1 tablespoon of olive oil, honey, minced garlic, and a pinch of salt. Set aside.

Step 5

Slice the avocado and set aside. Rinse and drain the black beans if using canned ones.

Step 6

In a large mixing bowl, combine the mixed greens, cherry tomatoes, black beans, roasted sweet potatoes, and chopped cilantro.

Step 7

Drizzle the lime-cilantro dressing over the salad and toss gently to combine.

Step 8

Top the salad with sliced avocado and sprinkle with toasted pepitas for added crunch.

Step 9

Serve immediately and enjoy your vibrant Mayan Supper Salad!

Nutrition Facts

Serving size	1205.1 grams (1205.1g)

Amount per serving	% Daily Value*
Calories	1346

Total Fat 84.80g	109%
Saturated Fat 14.10g	71%
Polyunsaturated Fat 9.80g
Cholesterol 8mg	3%
Sodium 1777mg	77%
Total Carbohydrate 132.60g	48%
Dietary Fiber 43.90g	157%
Total Sugars 29.60g
Protein 34.80g	70%

Vitamin D 0IU	0%
Calcium 301mg	23%
Iron 15mg	82%
Potassium 3383mg	72%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 9.7%

Carbs: 37.0%