Loaded Vegan Fajita Salad
This loaded vegan fajita salad is packed with color and is made with both raw and cooked veggies. It's ready in the time it takes you to roast the sweet potatoes and makes for a filling and healthy meal.
Servings 4
Ingredients
- 2 medium sweet potatoes, diced or cut into fries
- 1 tablespoon olive oil or oil of choice
- 1 medium bell pepper (red, yellow or orange), sliced
- 1 small red onion, sliced
- 1 can (19oz) black beans, rinsed and drained (about 1 1/2 cup)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 4 cups leafy greens of choice (lettuce, kale, mixed greens, etc.), packed
- 1 tomato, diced (or a handful or cherry tomatoes, halved)
- 1 avocado, diced
- Green onions for serving (optional)
Herb Dressing
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 cup fresh cilantro, lightly packed
- 1/4 cup fresh parsley, ligthly packed
- Juice of 1 lime
- 1 garlic clove
- 1/4 cup water
Instructions
- Preheat oven to 400F. Place the prepared sweet potatoes on a baking sheet. Drizzle with oil and toss to coat. Sprinkle with salt to taste. Roast for 30 minutes or until golden and lightly crispy.
- Meanwhile, heat oil in a large skillet over medium heat. Add the onion and bell pepper and sauté for 5-10 minutes or until softened. Stir in the black beans, cumin, chili powder and salt and cook for another 2 minutes. Remove from heat.
- Prepare the dressing: In a high-speed blender or small food processor, add all the dressing ingredients. Blend for 30 seconds.
- Assemble the salad. Place the leafy greens and tomatoes in a large bowl, along with the roasted sweet potatoes and cooked onion, pepper and beans. Drizzle with the dressing and toss to combine.
- Serve into 3-4 bowls, and top with avocado and green onions.
Notes
This recipe makes 3 large servings or 4 smaller servings. You can also serve it as a side dish.
This salad is best eaten immediately. If eating later, you could serve it cold with the dressing added at that time.