Best Sweet Potato Salad
This sweet potato salad is simple to make yet bursting with vibrant flavors and colors! Serve it summer barbecues, potlucks, or a light weeknight meal.
Equipment
- Baking sheet
- Small bowl
- Larg mixing bowl
Ingredients
Salad
- 3 medium sweet potatoes, cubed
- 1 tbsp olive oil
- 1 ½ cups black beans, cooked
- 1 medium red onion, chopped
- 1 red bell pepper, chopped
- ½ large jalapeño, seeded and finely minced
- 1 cup corn kernels, fresh or frozen
- ⅓ cup toasted pumpkin seeds
- ½ cup cilantro, roughly chopped
Dressing
- ¼ cup olive oil
- 3 tablespoon lime juice
- ½ teaspoon lime zest
- 2 cloves garlic, minced
- ½ teaspoon maple syrup
- 1 teaspoon chili powder
- ¼ teaspoon chipotle powder
- Sea salt & pepper to taste
Instructions
Sweet potatoes
- Preheat the oven to 400°F and line a baking pan with parchment paper. Cube the sweet potato into ¼-inch chunks and spread them out evenly on the baking sheet.
- Drizzle them with 1 tablespoon of olive oil and add a pinch of salt and pepper, then spread them out in a single layer again. Roast them for 25-30 minutes, or until fork tender.
Dressing
- Combine the olive oil, lime juice, lime zest, minced garlic, maple syrup, chili powder, chipotle chili powder, sea salt, and pepper in a mason jar.
- Cover the jar and shake it until well combined. If you have one, you can also use a small, hand-held blender to emulsify it more thoroughly.
Assembly
- Add the sweet potatoes to a large mixing bowl along with the black beans, red onion, bell peppers, corn, pumpkin seeds, and cilantro.
- Toss the salad together with the dressing, tasting and adjusting seasonings as needed. Serve immediately, or let the salad chill for a few hours. Top with garnishes like avocado, toasted pumpkin seeds, and extra cilantro. Happy eating!
Notes
- Cut evenly: Cut the sweet potatoes into similarly sized pieces so they cook evenly.
- Don’t overcook: You want the sweet potatoes to be tender, not mushy. Keep an eye on them during the roasting process.
- Taste and adjust: Taste and adjust the dressing before mixing it with the rest of the salad. Make it sweeter or spicier based on your preferences.
- Mix gently: Be careful when you’re mixing the salad ingredients together. You don’t want the potatoes to fall apart.
- Let it sit: Let the salad chill for about 30 minutes before serving it. This will help the flavors meld together.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 59.1g | Protein: 10.9g | Fat: 17.7g | Saturated Fat: 17.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 100.8mg | Potassium: 1020.5mg | Fiber: 11.9g | Sugar: 11g | Vitamin A: 25350IU | Vitamin C: 44.1mg | Calcium: 80mg | Iron: 3.2mg
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