I'm making tacos for supper for the family...and I want some too! This is an amazing salad! All of the flavor, none of the guilt!!
Warm Sweet Potato & Bean Mexican Salad with a vegan cilantro lime dressing @rachelsclevercreations
Serves 2-4 (depends how big you like your salad!)
Serves 2-4 (depends how big you like your salad!)
2 sweet potatos, chopped
1/2 small onion, chopped
1 small, each green & red bell pepper, chopped
1 clove garlic, minced
1 tsp. Cumin
1/2 tsp chili powder
1/4 tsp garlic powder
Salt & pepper to taste
1 can drained and rinsed black beans
1/2 small onion, chopped
1 small, each green & red bell pepper, chopped
1 clove garlic, minced
1 tsp. Cumin
1/2 tsp chili powder
1/4 tsp garlic powder
Salt & pepper to taste
1 can drained and rinsed black beans
*1 bag washed baby spinach
Saute sweet potatoes with remaining ingredients except beans. May need to cover with a lid and cook about 7-8 minutes stirring occasionally. Add beans and heat through. Taste and adjust seasonings. *to serve
Vegan Cilantro Lime Dressing @rachelsclevercreations
Vegan Mayonaise Ingredients:
1/4 cup unsweet almond or cashew milk
2 tsp apple cider vinegar
1 tsp. dried mustard
1 tsp pure maple syrup
1/8 tsp salt
1/2 cup caola oil
1/4 cup unsweet almond or cashew milk
2 tsp apple cider vinegar
1 tsp. dried mustard
1 tsp pure maple syrup
1/8 tsp salt
1/2 cup caola oil
PLUS:
1 handful chopped cilantro
1 clove garlic
1 tsp lime juice
1/2 tsp cumin
1 handful chopped cilantro
1 clove garlic
1 tsp lime juice
1/2 tsp cumin
Combine milk and vinegar. Add mustard and salt. Using an immersion blender, drizzle with oil and blend until a nice creamy consistency occurs about 2 minutes. Add in cilantro, garlic, lime juice and cumin. Blend until well combined. It will be thinner than mayonnaise. It is now Cilantro Lime Dressing.
Serve Sweet Potatos on top of a handful baby spinach. Drizzle with dressing. Enjoy!!
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