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Recipes

Crispy Sweet Potato & Black Bean Tortilla Salad with Chipotle Lime Dressing

If you're looking for a quick, satisfying plant-based lunch or dinner, this tortilla salad has you covered. Ready in just 15 minutes, it's packed with real, wholesome ingredients — and works just as well as a packed lunch the next day.

At the heart of it are all plants Sweet Potato and Black Bean Protein Burgers, broken into crispy, golden pieces and tossed through a crunchy romaine base with fresh tomatoes, pepper and smoky black turtle beans. Finished with a chipotle lime cashew dressing, tortilla chips for crunch, creamy avocado and fresh coriander — this is a high-protein, plant-based salad that doesn't compromise on flavour.

Serves 2-3

Ready in 20 mins

Ingredients

For the Chipotle Lime Dressing

  • 50g cashews
  • 100ml hot vegetable stock
  • 1 teaspoon chipotle paste
  • Salt, to taste
  • 1 lime, juiced

For the Salad

  • 1 head of romaine lettuce, chopped
  • 1 pouch or tin of smoky black turtle beans
  • 2 medium tomatoes, finely diced
  • 1 pepper, finely diced
  • 2 x All Plants Sweet Potato & Black Bean Burgers
  • 1 tbsp extra virgin olive oil

For the Garnish

  • ½ avocado, sliced
  • Small bunch of coriander
  • 40g tortilla chips

Method

  1. Add the cashews to a small food processor and cover with the hot vegetable stock. Set aside for 15 minutes.
  2. Add the lettuce, pepper, tomatoes and turtle beans to a large salad bowl. Toss together to combine.
  3. Heat the olive oil in a frying pan and fry the All Plants burgers for 2-3 minutes on each side until golden and crisp.
  4. Add the chipotle paste and a pinch of salt to the food processor, then blitz until smooth and creamy. Season to taste with lime juice.
  5. Break the burgers into bite sized pieces and add to the salad bowl. Pour over the chipotle and lime dressing, tossing gently.
  6. Spoon into two bowls (or a tupperware for a great packed lunch!), topping with the tortilla chips, coriander, avocado and remaining dressing

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