It’s a salad with no lettuce!
My love for roasted sweet potatoes is back with vengeance. I made them last week as part of my lunches and now again this week because this salad is what I’ll be eating for the week’s lunches. I really don’t think of sweet potatoes as being a Mexican food, but here we are. This recipe makes 3 portions, which means there is one lunch I’ll have to find somewhere else this week…hello, Freebirds.
I’m really in love with Freebirds burrito bowls lately. Their queso is so delish. I’m hoping I can squeeze in a trip there this week. There isn’t a Freebirds very close to our house, but there is one within walking distance of the office I’m at on Wednesday (except if I tried to walk there I’d melt because it is SO HOT out…I will be driving there). But sometimes the spacing of my clients doesn’t allow me to sneak out for lunch. We’ll see if it’s in the cards.
Phew. All that to say I love Mexican/Tex-Mex food and that’s why I’m hear sharing this recipe for Mexican brunch salad.
So this recipe. The salad is super herb-y. Which is something I used to not like my salads to be, but now I love the herb-iness so much. The herbier the better. Instead of lettuce I used cilantro, scallions and mint. Just a teeny tiny bit of mint, because I feel that it can be overwhelming at times.
Just like life can get a wee-bit overwhelming at times. I really wish every weekend was a 3 day weekend. That would be very nice. I feel so calm right now. As I’m typing this it’s 4pm on Monday afternoon and we’ve had the most relaxing day of going to the paint store, getting lunch, grocery shopping and me shooting this recipe. The day has been slow. I’ve only looked at the clock two times. It’s nice to not be on any kind of schedule on a Monday. It feels so wrong and soooo right.
We do have a trip coming up in a couple weeks to San Francisco. YAY! So that’ll be another Monday that we won’t have to be on a schedule for.
I would LOVE to have your San Francisco eating recommendations. I’m most excited for breakfast, brunch, coffee and dessert recommendations. But lunch and dinner will have to be eaten so I’m open to those recs too. I imagine us getting takeout for dinner every night and going to sit on the beach/by the water to eat it. Fancy/pricey restaurants are a total waste for me. I do not want fancy food. It bores me.
Gimme an egg with cheese on a doughy tortilla and I’m happy…
I’m also happy with how this recipe turned out because it involves an egg with cheese on a doughy tortilla. It’s light and summery. My only regret is that I forgot the avocados at the store. How you gonna have a Mexican salad without avocados?! So feel free to judge me for the lack of avocados, because I am clearly judging myself.
Mexican Brunch Salad
Yield: serves 3
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
2 large sweet potatoes, chopped into 1/2" cubes or smaller
3 tablespoons olive oil
pinch sea salt
1 ear of corn, kernels cut off cobb
1, 15oz can black beans, rinsed and drained
1/2 red onion, finely chopped
2 cups cilantro, leaves pulled from stem
6 scallions (green and white part), sliced into small rounds
3 mint leaves, sliced into thin strips
3 tablespoons olive oil
juice from 2 limes
3/4 teaspoon Tony Chachere's seasoning
cheesy fried egg tortilla
3 tortillas (mine were a corn-wheat blend)
grated extra sharp cheddar
3 fried eggs
Preheat oven to 400ºF. Toss together chopped sweet potatoes, 2 tablespoons olive oil and salt on a baking sheet. Roast for 40 minutes, flipping once halfway through cooking time. Meanwhile, sauté your chopped red onion in 1 tablespoons olive oil over medium heat. Once softened, after about 7 minutes, add in corn, black beans and half of your scallions. Toss and cook for another 5 minutes. Turn off heat and allow to cool slightly for ~15 minutes, or until sweet potatoes are done roasting. Add in cilantro, remaining scallions, mint leaves and roasted sweet potatoes. In a mug, whisk together dressing ingredients and pour over salad. Toss together.
Cook your fried eggs in a pan. Transfer to a plate. In the same pan, top a tortilla with some grated cheese and heat over medium. Cover with a lid to help the cheese melt. Top with one of your fried eggs and serve with the salad on the side.