Mexican Cobb Salad with Avocado and Cilantro Lime Dressing

 Serves 2

Ingredients

1 sweet potato

1 red onion

1 tsp cumin seeds

1 garlic clove

1/4 oz fresh cilantro

1 lime

1/4 vegan mayo (or low fat regular mayo if you want lower calorie and aren't obsessed with going vegan)

2 corn tortillas

1 can of black beans

1 head baby romaine lettuce

2 radishes

1 avocado

Directions: 

1. preheat the oven to 425 F.  Dice sweet potato into 1 inch peices. Peel and chop the red onion into 1 in pieces.  Transfer diced sweet potato and chopped red onion to a baking sheet and toss with one tbsp (avocado) vegetable oil, cumin seeds, and a pinch of salt and pepper. Roast until sweet potatoes are tender, 18 to 22 minutes. 

2. Peel and mince the garlic. finely chop the cilantro leaves and stems. Halve and juice the lime. Add minced garlic, chopped cilantro, lime juice, vegan mayo, and a pinch of salt to a small bowl and mix the cilantro lime dressing.  

3. Slice the corn tortillas into thin 1/4 in thick strips. Place tortilla strips on a bakin gsheet and toss with 2 tsp vegetable oil and a pinch of salt. Bake until crispy and lightly browned, 5 to 6 minutes.  

4. drain and rinse the black beans. Trim and chop the baby romaine lettuce. Trim and thinly slice the radishes. Halve the avocado, remove the pit, dice the flesh. 

5. Divide the chopped baby romaine lettuce between large plates and top with the black beans, roasted vegetables, sliced radish, and diced avocado. Drizzle Mexican cobb Salads with cilantro lime dressing and sprinkle with crispy tortilla strips.   

710 cal. 34g fat, 95 carbs, 22 g protein.