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