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

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

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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