Vegetarian Mexican Salad Boats Recipe

Name: Vegetarian Mexican Salad Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tablespoons Extra Virgin Olive Oil, Divided; 1 whole Sweet Potato, Finely Diced; 1 Tablespoon Cumin; 1 Tablespoon Chili Powder; 2 pinches Coarse Salt And Freshly Ground Pepper, Divided Use; 1 whole Lime; 1/2 cups Cilantro, Roughly Chopped, Plus More For Garnish; 1 can (14 Oz Can) Black Beans, Drained And Rinsed; 1 can (10 Oz Can) Sweet Corn, Drained And Rinsed; 10 whole Cherry Tomatoes, Halved; 4 whole Radishes, Thinly Sliced; 1 whole Avocado, Peeled, Pitted, And Diced; 15 leaves Large Romaine Hearts Leaves, Rinsed

Servings: persons

5 Tablespoons Extra Virgin Olive Oil, Divided
1 whole Sweet Potato, Finely Diced
1 Tablespoon Cumin
1 Tablespoon Chili Powder
2 pinches Coarse Salt And Freshly Ground Pepper, Divided Use
1 whole Lime
1/2 cups Cilantro, Roughly Chopped, Plus More For Garnish
1 can (14 Oz Can) Black Beans, Drained And Rinsed
1 can (10 Oz Can) Sweet Corn, Drained And Rinsed
10 whole Cherry Tomatoes, Halved
4 whole Radishes, Thinly Sliced
1 whole Avocado, Peeled, Pitted, And Diced
15 leaves Large Romaine Hearts Leaves, Rinsed

1
Heat 2 tablespoons of oil in a medium skillet over medium-high.
2
Add the sweet potatoes, cumin, chili powder, a pinch of coarse salt and freshly ground pepper.
3
Saute about 10 minutes, until browned and cooked through.
4
Remove from heat and set aside.
5
In a small bowl, whisk together the remaining 3 tablespoons of oil, juice from the lime, cilantro and another pinch of salt and pepper.
6
Set aside.
7
In a bowl, combine the beans, corn, sweet potatoes, tomatoes and radishes.
8
Toss.
9
Pour in the dressing and toss to combine.
10
Spoon the mixture into each romaine boat and top with diced avocado and more cilantro, if desired.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 Tablespoons Extra Virgin Olive Oil, Divided, 1 whole Sweet Potato, Finely Diced, 1 Tablespoon Cumin, 1 Tablespoon Chili Powder, and more.

Yes, Vegetarian Mexican Salad Boats falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetarian Mexican Salad Boats

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