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Mexican Inspired Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Rachael DeVaux

Ingredients

  • 3 cups spinach or Spring Mix
  • 1 medium sweet potato cubed
  • 1 tsp smoked chipotle seasoning
  • 1 avocado
  • 1 can low-sodium black beans
  • 2 tri-color bell peppers sliced
  • 1 tbsp olive oil
  • 2 pasture-raised eggs
  • Pico de Gallo1 large Roma tomato chopped1/4 onion, diced1 anaheim pepper, diced1/2 cup cilantro, chopped1/4 small jalapeño, minced1 tsp Tapatío1 lime, juicedSea salt, to tasteGround pepper, to taste

Instructions

  • Make pico de gallo: combine chopped Roma tomato, onion, Anaheim pepper, cilantro, minced jalapeño, Tapatìo hot sauce, ground pepper, sea salt, fresh lime juice. Let chill for 1-2 hours before serving
  • Sauté diced bell peppers in a pan with 1/2 tbsp olive oil
  • Pan fry the eggs
  • Make roasted chipotle sweet potato: wash, dry and cube sweet potato. Toss with 1/2 tbsp olive oil, smoked chipotle seasoning and broil in the oven for 15 minutes, flipping towards the end.
  • Layer spinach and spring mix, fresh pico de gallo, roasted chipotle sweet potato, avocado, black beans, sautéed bell peppers and a soft fried egg.