This roasted sweet potato salad recipe is punchy and flavorful! Made with fresh corn, zucchini, avocado, peppers, and cilantro tossed in a lively cumin lime dressing, it’s the perfect blend of spicy, sweet, and zesty! Vegan & gluten-free.
Why You’ll Love This Sweet Potato Salad!
Back in our restaurant and catering days, this sweet potato salad was always a huge hit. Full of gorgeous color and spicy, sweet, zesty flavor, it is a hearty, satisfying vegan main or a delicious side dish.
The secret is in the seasoning: roasted sweet potatoes caramelized to perfection, match perfectly with a smoky touch from chipotle. Fresh corn, zucchini, red bell pepper, and cilantro are tossed with a super tasty cumin lime dressing, creating layers of dynamic textures and flavors.
- Totally vegan and gluten free! A healthy and filling plant-based main dish.
- Loaded with healthy veggies! This whole foods recipe is colorful and packed with antioxidants.
- Refreshing and flavorful. Fresh veggies, cumin lime dressing, crisp and crunchy texture, and smoky sweet potatoes.
- Perfect for meal prep! Enjoy for quick lunches throughout the week.
Sweet Potato Salad Recipe Ingredients
- Sweet potatoes: Or American yams. Butternut squash is a great substitute when in season!
- Smoked paprika, salt and pepper: To season the sweet potatoes to give them a smoky flavor.
- Veggies: Shallot (or 1/4 of a red onion), corn, zucchini, and red bell pepper. Feel free to customize the veggies based on what you have available, what is in season, or what you pick up at the local farmers market!
- Green onions and cilantro: Infuse the salad with fresh, herby flavor!
- Garlic clove: To give the dressing a bit of a pungent bite.
- Lime juice and apple cider vinegar: Gives the dressing a tangy, acidic, and citrusy taste.
- Maple syrup: The natural sweetness of maple syrup balances the acidity of the lime and vinegar.
- Spices: Chipotle powder, dried oregano, ground cumin, ground coriander, and salt are all used in the dressing for bold, spicy, earthy flavor.
- Extra virgin olive oil: The base of the cumin lime dressing.
- Garnishes: Avocado slices, toasted pumpkin seeds, and an extra squeeze of lime!
*See the recipe card below for the full list of ingredients.
Ingredient FAQs
Red onion, yellow summer squash, jalapeño if you like heat, carrots, cabbage, cauliflower or chard. Feel free to customize based on what’s in season and what you have available!
While you can, making a simple dressing like this is so simple and it really makes the salad! Store-bought dressings can have additives and other unnecessary ingredients like excess sugar.
Feel free to sub agave or whisk in coconut sugar.
Yes! Black beans, pinto beans, or kidney beans would make a nice addition and add extra protein.
How to Make Sweet Potato Salad
Make sure all ingredients are prepped and ready! Preheat the oven to 425F.
Step 1: Roast the sweet potatoes. Add the sweet potatoes to a bowl with a drizzle of olive oil, smoked paprika, salt, and pepper. Toss together, then spread them out in a single layer on a parchment paper-lined baking sheet giving them enough space to cook evenly. Roast in the oven for 15 minutes. Toss, then continue roasting until tender and slightly crispy, about 10 more minutes. You don’t want them overly soft. Remove from the oven and let cool.
Step 2: Sauté veggies: While the sweet potatoes roast, bring a pan to medium-high heat. Add a drizzle of olive oil, jalapeño, shallots, corn, and zucchini. Sauté 2 minutes until corn and zucchini are just tender. Cool 10 minutes.
Step 3: Make the dressing. Whisk together garlic, apple cider vinegar, lime juice, maple syrup, chipotle powder, oregano, cumin, coriander, and salt. Drizzle in olive oil while whisking until combined.
Step 4: Combine the salad. In a large bowl combine cooled corn mixture, scallions, red bell pepper, and cooled sweet potatoes. Mix, then add half of the dressing, then more to taste. Adjust salt to taste. Mix in cilantro just before serving. Feel free to add other herbs like parsley if you wish!
Step 5: Serve. Serve at room temp. If desired, serve over spinach, chopped romaine, or baby kale. Top with roasted pepitas for a nice crunch!
FAQs
We make this salad with roasted sweet potatoes, shallot, corn, zucchini, bell pepper, green onions, and cilantro. The sweet potatoes are key here, and you can customize the veggies as you’d like. Feel free to serve with your favorite greens as well!
No, the skins are actually full of vitamins and antioxidants!
Sweet potatoes are orange in color whereas yams have scaly, bark-like skin. Sweet potatoes tend to be sweeter as well. The flesh of yams tends to be dryer and more starchy. Yams are more similar to potatoes or yucca.
Recipe Tips & Variations
- Let ingredients cool before tossing: Let both the sweet potatoes and the corn mixture cool before tossing the salad together. This is especially important if incorporating greens to prevent wilting.
- Add garnishes just before serving: Add cilantro and avocado (if using) just before serving so everything stays vibrant green and fresh!
- Add protein: You can add any protein of choice to this salad, but adding black beans, lentils, wild rice, seared tempeh or farro are great choices! Or add nuts like pecans or walnuts for even more crunch.
- Serve with greens: If desired, serve with arugula, kale, spinach, romaine, or any other type of green.
Sweet Potato Salad Serving Suggestions
This salad makes a great vegan main dish, but you can also serve it as a side with any of these recipes!
- Chipotle Portobello Mushroom Tacos
- Easy Tofu Sofritas
- Cuban Black Bean Soup
- Pinto Bean Stew
- Stuffed Poblano Peppers
- Jackfruit Tacos
- Amaranth Cakes with Chipotle Aioli
- 45 Fresh and Healthy Mexican Recipes
Health Benefits of Sweet Potatoes
There are many reasons to love sweet potatoes-they are a powerhouse of nutrients!
- High in antioxidants: Sweet potatoes are rich in antioxidants like beta-carotene, which the body converts into vitamin A. This is essential for eye health and can help prevent age-related macular degeneration.
- Rich in vitamins and minerals: Vitamin A supports eye health, immune function, and skin health. Vitamin C is essential for the immune system and collagen production- glowing skin! Manganese supports bone health and metabolism. Potassium helps regulate blood pressure and fluid balance.
- Good source of fiber: Sweet potatoes are high in dietary fiber, which aids in digestion and helps maintain a healthy gut. Fiber also contributes to feelings of fullness, which can be beneficial for weight management.
- Anti-inflammatory properties: The presence of antioxidants and other anti-inflammatory compounds in sweet potatoes can help reduce inflammation in the body.
- Regulates blood sugar: Sweet potatoes have a lower glycemic index compared to regular potatoes, which means they have a more gradual impact on blood sugar levels. They are a good option for people managing diabetes or blood sugar levels.
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card. Enjoy!
More Favorite SWeet Potato Recipes
Sweet Potato Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 cups 1x
- Category: salad, vegan salad, side dish
- Method: roasted
- Cuisine: American
- Diet: Vegan
Description
This roasted sweet potato salad recipe is punchy and flavorful! Made with fresh corn, zucchini, avocado, peppers, and cilantro tossed in a lively cumin lime dressing, it’s the perfect blend of spicy, sweet, and zesty! Vegan & gluten-free.
Ingredients
- 2 sweet potatoes or American yams, diced into 1 inch chunks- about 4 cups (butternut squash works too)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon smoked paprika
- salt and pepper
- 1 small jalapeno, adjust to taste
- 1 shallot, minced (or 1/4 of a red onion)
- 1 cup corn
- 1 1/2 cups zucchini, chopped in half inch cubes
- 1 red bell pepper, chopped in 1/2 inch peices
- 2 green onions, chopped
- 1 cup fresh cilantro
Cumin Lime Dressing
- 1 clove garlic, grated or minced
- 1/8 cup apple cider vinegar
- 1/4 cup fresh lime juice
- 1 tablespoon maple syrup
- 1/2 teaspoon chipotle powder, more for spicy
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 cup olive oil
Garnish suggestions: Avocado slices, toasted pumpkin seeds, extra squeeze of lime.
Instructions
- Preheat oven to 425°F
- Roast the Sweet Potatoes: Place the diced sweet potatoes (or yams) in a bowl, drizzle with olive oil, and sprinkle with smoked paprika, salt, and pepper. Toss to coat well and arrange on a parchment-lined baking sheet, spread the out so they have lots of space to cook. Place in the oven and roast sweet potatoes for 15 minutes. Toss, and continue roasting until tender and slightly crispy, about 10 more minutes. You don’t want them overly soft. Set aside to cool.
- Saute Veggies: Meanwhile, heat a pan to medium-high. Add a drizzle of olive oil, jalapeno, shallots, corn, and zucchini saute for just about 2 minutes until corn and zucchini are just tender. Let cool 10 minutes.
- Make the dressing: Whisk together the garlic, apple cider vinegar, lime juice, maple syrup, chipotle powder, oregano, cumin, coriander, and salt. Drizzle in the olive oil while whisking until it is incorporated.
- Combine: In a large bowl, mix the cooled corn mixture with scallions, red bell pepper and cooled sweet potatoes. Add 1/2 of the dressing. Add more dressing to taste. Adjust salt to taste. Mix in cilantro just before serving.
- Garnish with toasted pumpkin seeds for a nice crunch, and avocado slices if you like.
Serve at room temperature. If desired, serve over fresh spinach, chopped romaine, or baby kale.
Notes
Optional additions: black beans, pinto beans, garbanzo beans, quinoa, feta cheese, cojita cheese.
For meal prep, roast the sweet potatoes, saute the veggies, and make the dressing a day ahead, store separately and combine before serving.
Store in a sealed airtight container for 4 days in the fridge.
No chipotle powder? Add ½ teaspoon smoked paprika and pinch cayenne!
Nutrition
- Serving Size: 1 ⅓ cup
- Calories: 141
- Sugar: 5.9 g
- Sodium: 135.7 mg
- Fat: 7.6 g
- Saturated Fat: 1.1 g
- Carbohydrates: 18.2 g
- Fiber: 2.9 g
- Protein: 2.2 g
- Cholesterol: 0 mg
Wow. Tastes so good. I think if you took this to a friends bbq you’d be asked to bring it every time. 😉
Glad you enjoyed!
I was wondering if there was a non-spicy version of this salad. I would love to make this for my mother-in-law but she can taste the heat in everything! TIA
I think you could leave out the jalapeno and replace the chipotle for smoked paprika in the dressing.
Do you think this would work with regular potatoes? Thanks!
The flavor profile will be totally different. I wouldn’t recommend it.
Amazing salad! The sweet potatoes are so good. Thank you so much!!
Great to hear Angeli!
I made this and divided it up for my lunches for the week and it was AMAZING! Exactly the fresh and flavorful lunch I needed to keep things interesting!
So happy to hear Emily!
This is soooo good! It’s so fresh and so colorful…a big bowl of summer. I’m a big fan of sweet potatoes, so I was eager to try this. It did not disappoint.
Great to hear this Christine! Thanks so much for the review.
I made this the other night and it was delicious! I forgot to buy jalapeno at the market so I substituted some hot sauce and it was great!
Glad you gave it a try Maggie!