This easy-to-make, veggie-packed, Southwest Sweet Potato Salad comes together in just 30 minutes and makes the perfect summer bowl. Serve it alongside Mexican dishes, with your favorite chips or dive on in with a fork. You can’t go wrong with this recipe!
Course: Appetizer, Entrée, Salad, Side, Snack
Cuisine: Gluten Free, Mexican, Nut Free, Vegan
2sweet potatoes diced
1Tbsp.coconut oil melted
Pinch cayenne pepper(optional)
Juice of 1 lime(roughly 3 Tbsp.)
Pinch sea salt
1 15-ounce canblack beansdrained and rinsed
1small red oniondiced
For Serving (optional)
Freshly sliced cucumber
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, 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.
Nutrition information is a rough estimate of 1/4 of the entire recipe without optional serving suggestions.