Avocado Black Bean Salad Bowl with Crispy Potato Wedges: 7 Fresh Crispy Dinner Wins
Avocado Black Bean Salad Bowl with Crispy Potato Wedges is a vibrant, vegetarian dish combining roasted potatoes and a creamy salad.
Equipment
- baking sheet
- large mixing bowl
- Small bowl
- Whisk
Ingredients
Crispy Potato Wedges
- 4 medium red or russet potatoes scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Avocado Black Bean Salad
- 2 large ripe avocados diced
- 15 ounces black beans drained and rinsed
- ¾ cup corn kernels fresh, canned, or thawed frozen
- 1 cup shredded romaine or finely chopped lettuce
- ½ cup cherry tomatoes halved or chopped
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro leaves plus extra for garnish
- 1 small jalapeño finely chopped, optional
Dressing
- 2 tablespoons fresh lemon juice
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- 1 small garlic clove finely grated
Instructions
Prep the Potatoes
- Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
- Cut the potatoes into thick wedges and pat them dry very well with a clean towel.
- Place them in a large bowl and get them ready for seasoning.
Season the Wedges
- Toss the potato wedges with olive oil, garlic powder, oregano, paprika, salt, and black pepper.
- Coat every piece evenly so the seasoning clings to all sides.
- Spread the wedges on the baking sheet in a single layer.
Roast Until Golden
- Roast for 20 minutes, then flip the wedges carefully.
- Roast another 15 to 20 minutes until golden brown, crisp on the edges, and tender in the center.
- Remove from the oven and keep warm.
Mix the Dressing
- In a small bowl, whisk together the lemon juice, lime juice, olive oil, salt, black pepper, cumin, and grated garlic.
- Stir until the dressing looks smooth and combined.
- Taste and adjust the salt if needed.
Build the Salad
- In a large mixing bowl, add the diced avocado, black beans, corn, lettuce, tomatoes, red onion, cilantro, and jalapeño if using.
- Pour the dressing over the top.
- Gently fold everything together just until mixed, keeping some avocado chunks intact.
Assemble the Bowl
- Spoon the avocado black bean salad into serving bowls.
- Add the hot crispy potato wedges alongside the salad.
- Garnish with extra cilantro and lemon wedges if desired.
Serve Fresh
- Serve right away while the wedges are warm and the salad stays cool and creamy.
- Enjoy the contrast of crisp, soft, creamy, and juicy textures in every bite.
- Finish with an extra squeeze of lemon for a brighter taste.
Notes
Pat the potatoes very dry before roasting for stronger browning. Do not overcrowd the pan or the wedges will soften instead of crisping. Use ripe but slightly firm avocados so the salad stays chunky. Add the avocado close to serving time if making the bowl ahead. Store wedges and salad separately for the best leftover texture. Reheat wedges in the oven or air fryer, not the microwave.
Nutrition
Serving: 1bowlCalories: 400kcalCarbohydrates: 54gProtein: 10gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 500mgPotassium: 800mgFiber: 15gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 6mgIron: 15mg
Tried this recipe?Let us know how it was!