Vegan Paleo Southwest Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tbsp avocado oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the roasted sweet potato
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 1 tbsp avocado oil
- ¼ tsp salt
For the chipotle-lime vinaigrette
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp extra-virgin olive oil
- 1 tsp chipotle powder
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp salt
For the salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 cup cherry tomatoes, halved
- 1 large avocado, pitted and sliced
- ½ cup red onion, thinly sliced
- ¼ cup fresh cilantro leaves (optional)
- ¼ cup pepitas (pumpkin seeds)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp avocado oil and 1/4 tsp salt on a sheet pan, spreading them in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
- 2
While the sweet potato roasts, pat the chicken breasts dry. In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken, then drizzle with 1 tbsp avocado oil.
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