This easy Vegan Sweet Potato Salad has a spicy avocado chipotle dressing and grilled corn! It’s a simple, gluten free and vegan-friendly side dish!
Why is Mexican Sweet Potato Salad Great
Mexican sweet potato salad, also known as ensalada de camote, is a popular dish in Mexican cuisine that is made with boiled sweet potatoes, onions, and a variety of seasonings and herbs. It is often served as a side dish or appetizer. I LOVE this salad becuase:
- It is healthy and nutritious, made with ingredients that are a good source of vitamins and minerals. Sweet potatoes for example are high in fiber and have a low glycemic index, which can help regulate blood sugar levels and keep you feeling full and satisfied.
- It is flavorful and versatile. The sweet potatoes are combined with a variety of herbs and spices, such as cumin, oregano, and chili powder, which give the salad a distinct and delicious flavor. The salad can be served as is, or you can add additional ingredients, such as chopped tomatoes, avocado, or corn, to create a more complex and satisfying dish.
- It is easy to make and can be enjoyed in a variety of ways. The salad can be served hot or cold, and it can be enjoyed on its own or as a side dish with grilled meats. It is also a great option for vegetarians and people following a plant-based diet.
We’ve been ‘round the block with avocados: gluten free chocolate chip cookies, paleo German chocolate cake, baked avocados. You name it. We’ve done it.
INGREDIENTS
- 3 lbs Large White sweet potatoes halved (2 1/2 )
- 1 1/3 Cup Corn kernels thawed if frozen
- 1 Cup Onion diced (about 1 large onion)
- 2 tsp Ground cumin
- 2 Tbsp White vinegar
- 1 Cup Red bell pepper minced (1 large pepper)
- 1 Cup Chipotle Flavored Avocado Spread 1 bottle
- 1/2 Cup Roughly chopped cilantro firmly packed
- 1 tsp Salt or to taste
- Pepper to taste
How to Make This Delicious Sweet Potato Salad
In order to make this happen, here is what needs to go down:
- Boil potatoes. You can handle this. PROTIP: Do NOT attempt to cut said potatoes RIGHT out of the water because your hungry mouth wants potato salad NOW. Not that I did that or anything.
- Throw some corn on a grill pan…or a REAL life BBQ if you be fancy.
- Mince peppers. See point 1 re: your ability to handle this step.
- MIX!
That’s all, 4 steps.
What is the healthiest way to cook sweet potatoes?
There are several healthy ways to cook sweet potatoes, and the best method will depend on your personal preferences and how you plan to use them. Some healthy cooking methods for sweet potatoes include:
- Baking: This is a simple and healthy way to cook sweet potatoes. To bake sweet potatoes, preheat your oven to 375-400 degrees Fahrenheit. Wash and dry the sweet potatoes, then prick them a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender and can be easily pierced with a fork.
- Boiling: This is what I have done for this recipe. Wash them, then place them in a large pot and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook the sweet potatoes for 15-20 minutes, or until they are tender.
- Steaming: Steaming is a healthy and easy way to cook sweet potatoes. To steam sweet potatoes, wash and peel them, then cut them into 1-inch chunks. Place the sweet potatoes in a steamer basket and set them over a pot of boiling water. Cover the pot and steam the sweet potatoes for 15-20 minutes, or until they are tender.
- Microwaving: For a quick and easy way to cook sweet potatoes, you can also use the microwave. To microwave sweet potatoes, wash and dry them, then prick them a few times with a fork. Place the sweet potatoes on a microwave-safe plate and microwave them on high for 4-6 minutes, or until they are tender and can be easily pierced with a fork.
how to store Mexican Sweet Potato Salad
To store Mexican sweet potato salad you will need to transfer it to an airtight container. Glass jars with screw-on lids work well for this purpose, as do plastic containers with snap-on lids. Once the salad is in the container, place it in the refrigerator to chill.
It’s important to store the salad promptly after making it. When storing the salad in the refrigerator, make sure it is placed on a shelf away from raw meat. This will help prevent cross-contamination and ensure the safety of the salad.
The salad should be consumed within 24-48 hours of being made, as it will begin to lose its freshness and taste after this time. Make sure to stir the salad before serving it. You can also add additional herbs or spices before serving, if desired, to refresh the flavor of the salad.
Vegan Mexican Sweet Potato Salad with Avocado Dressing
Ingredients
- 3 lbs Large White sweet potatoes halved (2 1/2 )
- 1 1/3 Cup Corn kernels thawed if frozen
- 1 Cup Onion diced (about 1 large onion)
- 2 tsp Ground cumin
- 2 Tbsp White vinegar
- 1 Cup Red bell pepper minced (1 large pepper)
- 1 Cup Chipotle Flavored Avocado Spread 1 bottle
- 1/2 Cup Roughly chopped cilantro firmly packed
- 1 tsp Salt or to taste
- Pepper to taste
Instructions
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Place the potatoes in a large pot of generously salted water and bring to a boil. Once boiling, reduce the heat to medium-high to keep the water at a rolling boil and cook until the potatoes are fork tender, about 25-30 minutes. Drain the tender potatoes and let cool until you are able the handle them.
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While the potatoes cook, heat dry grill pan on medium-high heat. Combine the corn, onion and cumin in a medium bowl and add into the pre-heated grill pan. Cook, stirring occasionally, until the onion and corn is nice and charred, about 10 minutes. Once cooked, transfer to a small bowl until ready to use.
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Once the potatoes are cool, peel away the skin and chop them into 1/2 inch – 3/4 inch cubes. Place the cubed potatoes into a large bowl and drizzle with the vinegar. Mix well to evenly coat the potatoes.
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Add the charred corn & onion mixture, along with the minced red pepper, Go Avo Avocado Spread, cilantro, salt and pepper into the bowl and toss until creamy and evenly coated.
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Cover and refrigerate for at least 1 hour before serving.
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DEVOUR
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: SmartPoints: 6 Points+: 5. Old Points: 4
The post Vegan Sweet Potato Salad with Avocado Dressing appeared first on Food Faith Fitness.
