Picnics in the park on long summer days is an activity that never gets old.
I love spreading out on a big blanket, book in hand, good company near by — with a big batch of this Southwest Sweet Potato Salad ready to dive into!
If you’ve been looking for a new summer recipe, that tastes good at all temperatures, is easy to make (coming together in just 30 minutes!), and is sure to be a crowd please — say HELLO to this salad.
Jump to Recipe
This dish is one of those that (if you’re like me), you probably already have all of the ingredients in your kitchen for it. We’re talking: sweet potatoes, black beans, avocado, red onion, and those vibrant southwest spices!
Simply cube your sweet potatoes, toss them in spices, and bake them until they are perfectly soft.
While the sweet potatoes roast, toss your black beans, onion, and cilantro, and whip up your avocado sauce. Throw it all together and ta-da. You’re ready to dive in to the perfect summer bowl!
Serve this Southwest Sweet Potato Salad with your favorite chips, veggies, or dive on in with a fork — you really can’t go wrong!
I know you’re going to seriously love this salad! It is:
Easy-to-make
Sweet & spicy
Full of flavor
Dipp-able
& a MAJOR crowd-pleaser
This simple salad is a perfect addition to your Southwest / Mexican-inspired night! Pair it with my Vegan Mexican Jackfruit Bowls, Mexican Black Bean Soup, or my Jackfruit Tacos for a super flavor-packed meal!
Into big summer salads and bowls (like I am!)? Give my One Bowl Thai Quinoa Salad, Green Goddess Buddha Bowls, or my Late Summer Sweet Potato Bowl, a try!
If you give this recipe a try, let me know! Comment below, rate it, and don’t forget to tag me on Instagram @thelocalsprout! Have a good one, friends!
Southwest Sweet Potato Salad
Materials
Sweet Potatoes
- 2 sweet potatoes diced
- 1 Tbsp. coconut oil melted
- 1 Tbsp. maple syrup
- 1½ tsp ground cumin
- 1½ tsp ground cinnamon
- 1½ tsp chili powder
- 1 tsp sea salt
- Pinch cayenne pepper (optional)
Avocado Sauce
- 1 large avocado ripe
- juice of 1 lime (roughly 3 Tbsp.)
- 1 Tbsp. maple syrup
- pinch sea salt
Salad
- 1 15-ounce can black beans drained and rinsed
- 1 cup corn kernels
- 1 small red onion diced
- ½ cup cilantro roughly chopped
For Serving (optional)
- Corn chips
- Freshly sliced cucumber
Instructions
- Preheat oven to 375 degrees. Line large baking sheet with parchment paper
- Toss the sweet potatoes, coconut oil, maple syrup, spices, and salt in a large bowl until evenly coated. Spread out on lined baking sheet.
- Bake for about 20-25 minutes or until the sweet potatoes can be easily pricked with a fork and are lightly browned. Toss halfway to ensure even cooking.
- While the sweet potatoes roast, make the sauce. Add the avocado, lime juice, maple syrup, and salt to a small mixing bowl. Mash to combine and set aside.
- In the large mixing bowl you used to toss the sweet potatoes and spices, combine the black beans, corn, cilantro, onion, and roasted sweet potatoes. Taste, and add more seasonings if desired.
- Serve warm, or store in refrigerator until ready to serve. Enjoy with chips as a dip or in a bowl with a fork. Store leftovers covered in the refrigerator for up to 5 days.
Notes
Nutrition
