Baja Cobb Salads
with Black Beans & Chipotle Ranch
The classic cobb salad meets Mexico’s Baja California Peninsula for a dinner packed with fiber and protein—while low on sodium and calories.
Nutrition (per serving)
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INGREDIENTS
- 1 sweet potato, peeled and diced
- 2 tsp ground cumin
- 6 oz organic black beans
- 1/4 cup vegan ranch dressing
- 1/4 tsp chipotle morita powder
- 1 romaine lettuce heart, chopped
- 1 red onion, peeled and diced
- 1 avocado, peeled and thinly sliced
- 0.25 oz cilantro, leaves picked
- 2 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine 2 tbsp olive oil, sweet potato, just 2 tsp cumin, and a pinch of salt and pepper on foil-lined baking sheet and toss to coat. Roast until starting to brown, 15 to 18 minutes. Stir in black beans and return to oven until heated through, about 4 minutes.
Meanwhile, whisk together ranch and as much chipotle morita as you'd like in small bowl.
Divide lettuce between serving plates and drizzle with chipotle ranch. Top Baja cobb salads with sweet potatoes, black beans, onion, avocado, and cilantro. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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