Ingredients
- 1/2 cup frozen corn
- 2 medium sweet potatoes
- 6 cups romaine lettuce, chopped
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 cup brown rice, raw
- 1 cup cherry tomatoes, halved (or diced tomato)
- 1/2 medium red onion, sliced
- 1 medium avocado, chopped
- 1 medium lime, sliced into wedges
Avocado Lime Dressing
- 2 tablespoons lime juice
- 1/3 cup water
- 1 medium avocado, chopped
- 2 tablespoons fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F. Let the 1/2 cup of frozen corn sit out to thaw.
- Thoroughly wash the potatoes and cut them into 1-inch cubes. Arrange them on a baking sheet lined with parchment paper or silicone baking mat. Sprinkle with sea salt and black pepper. Bake for 25-30 minutes, turning once half way through.
- While potatoes are cooking, cook rice according to package instructions.
- Fluff rice with a fork and fold in corn.
- Spoon the rice mix into 1/4 of a large serving bowl or platter, then add potatoes, lettuce, and avocado in the other sections of the bowl. Place tomatoes in the center and sliced onion over the lettuce.
- Add all dressing ingredients to a blender and blend until mixture is well combined and at your desired consistency; add more water if needed. Drizzle over salad. Serve immediately.
