Vegetable Bowls with Cumin-Scented Ranch Dressing



  • ½ cup reduced fat Ranch dressing
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin

  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon fresh oregano, snipped
  • ¼ teaspoon dried oregano, crushed
  • 1 teaspoon olive oil
  • 1 pound sweet potatoes, peeled and cut into 1-inch cubes
  • 1 15-oz can seasoned black beans, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1 medium avocado, halved, seeded, peeled and chopped; sprinkled with a little lime juice
  • 8 large Savoy cabbage leaves or Bibb lettuce
  • 1 tablespoon minced fresh cilantro
  • ¼ cup thinly sliced green onions

    Combine the first 3 ingredients for the dressing and set aside.


    Combine in a small bowl the soy sauce, lime juice, chili powder, oregano, and olive oil; set aside. Place the potatoes and the black beans in a microwave safe bowl and spoon half of the mixture over the potatoes and half over the beans. Cover each with vented plastic wrap. Microwave the potatoes for 8-9 minutes or until tender. Microwave the beans for 1-2 minutes, stirring once.

    Evenly divide the potatoes, beans, tomatoes and avocado among the cabbage leaves that have been placed on plates. Sprinkle with the cilantro and green onions and drizzle with the dressing. (option: add some drained canned tuna for additional protein).

    Provided by
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