This roasted Sweet Potato Salad, packed with flavors and nutrients, is a delicious addition to your dinner rotation.
At home, I do “No Meat Mondays,” which is a great way to incorporate (or sneak) plant protein into the family’s diet. My go-to’s have been this amazing Margherita Pizza, healthy Eggplant Parmesan, and crockpot Vegetarian Chili. And too many times, I’ve made breakfast for dinner, like my fave Fluffy Peanut Butter Pancakes.
Don’t get me wrong, these are all wholesome and delish, but I felt uninspired after having the same rotation. You get it, right? My vegetarian night has been challenging lately, because I’ve run through all my vegetarian recipes and my kids favor chicken nuggets over anything green. Enter Sweet Potato Salad to save the day! To be honest, I thought I made everything I could with sweet potatoes: traditional Baked Sweet Potatoes, healthy Mashed Sweet Potatoes, and even a few stuffed variations like Pecan Pie Baked Sweet Potatoes and vegan Harvest Stuffed Sweet Potatoes. I’ve added sweet potatoes to salads to give them more volume and flavor, but I had never made them the salad star until now.
This Sweet Potato Salad is foolproof, has a great array of flavors, and is super colorful! In fact, some say one way to know if you’re eating healthy is to eat colorful—real colors, not Fruit Loops or Lucky Charms. Aside from all the healthy goodness, this Sweet Potato Salad is sweet (duh) and savory with a hint of zest we get from the fresh lime juice. The black beans give the salad a type of meatiness, but with no meat obvy, while the corn and red peppers give it a refreshing crunch. Trust me, you’ll love it!
Is Sweet Potato Salad Healthy?
YES! This Sweet Potato Salad is super healthy. Sweet potatoes and black beans are rich in antioxidants, essential vitamins and minerals. Also, black beans are packed with protein. Red peppers and sweet potatoes provide vitamin C and promote eye health due to their vitamin A content. Sweet Potato Salad is vegan and vegetarian friendly.
Eating The Rainbow For Health
Not only is eating a bright, colorful dish, like Sweet Potato Salad, visually appealing, but it is also so good for you! Again, we’re talking bright veggies and fruit here, not colorful candy or anything artificial. Colorful produce contains a TON of vitamins, minerals, and antioxidants called phytonutrients. These help prevent diseases and boost your immune system and brain health. So make yourself this yummy Sweet Potato Salad, dig in and feel GREAT about yourself!
INGREDIENTS
- 4 medium sweet potatoes, peeled and chopped
- 1 onion, diced
- 1/2 tsp salt
- 3 tbsp oil or cooking spray
- 2 tsp minced garlic
- 2 tbsp lime juice
- 1 red bell pepper, diced
- 1 can black beans, drained and rinsed (or 1 1/2 cups cooked)
- 1 cup corn, canned or cooked (optional)
- 3/4 cup fresh cilantro, chopped (optional)
INSTRUCTIONS
Prep
Toss sweet potatoes and onions with oil and seasonings; spread on baking sheets.
Roast
Cook in the oven until tender.
Combine
Mix roasted veggies with the remaining ingredients.
Devour!
FAQs & Tips
Sweet Potato Salad can be stored in the refrigerator, in an airtight container for up to four days. Since this dish can be enjoyed hot or cold, you can have it straight from the fridge! To reheat, microwave it for a minute or two (depending on the portion) or warm it in a pan on the stove. To make it in advance, mix everything (aside from the sweet potatoes) and refrigerate. Then roast the sweet potatoes and add them right before you’re ready to serve.
I do not like cilantro either! Fun fact: A dislike for cilantro is genetic, and many think it tastes like soap! So, I substitute the cilantro with fresh basil, parsley, or chives.
Good question, and you’re not alone here! This has happened to me, and it really messes up the salad when your sweet potatoes look nearly mashed. First of all, be sure you’re tossing the cubed sweet potatoes in the oil thoroughly before roasting them. Also, make sure they’re not crowded. If you drizzle the oil over the sweet potatoes or overcrowd the pan, this will make your potatoes mushy instead of crispy.
Serving Suggestions
This Sweet Potato Salad is hearty and nutritious enough to be served as a meal. Remember how much I raved about it for “No Meat Monday”? It’s also a great healthy lunch since it can be enjoyed hot or cold.
This all-star Sweet Potato Salad is so healthy and versatile that it can totally be a side dish too. Bring it along to a summer BBQ or Potluck. Since it has all the flavors of the Southwest, I love serving it with these light Seared Tuna Tacos or Healthy BBQ Chicken Quesadillas. You can also make this Sweet Potato Salad in a grain bowl like our Cauliflower Rice Burrito Bowl, or make your own. Start with Mexican Rice, add the Sweet Potato Salad, and top with a protein. I like this easy Sauteed Shrimp or these juicy little Air Fryer Chicken Bites. Voila—a delicious grain bowl!
Sweet Potato Salad Recipe
Ingredients
- 4 medium sweet potatoes peeled and chopped
- 1 onion diced
- 1/2 tsp salt
- 3 tbsp oil or cooking spray
- 2 tsp minced garlic
- 2 tbsp lime juice
- 1 red bell pepper diced
- 1 can black beans drained and rinsed (or 1 1/2 cups cooked)
- 1 cup corn canned or cooked (optional)
- 3/4 cup fresh cilantro chopped (optional)
Instructions
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Preheat the oven to 450°F. Toss the sweet potatoes and onions with 1 1/2 tablespoons of oil or cooking spray, minced garlic, salt, and optional pepper. Spread them out in a single layer on two parchment-lined baking sheets.
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Roast the sweet potatoes and onions in the preheated oven for 35 minutes or until the sweet potatoes are tender.
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In a large bowl, combine the roasted sweet potatoes and onions with lime juice, diced red bell pepper, black beans, optional corn, and cilantro. Toss everything together until well mixed. The salad can be served either hot or cold.
Nutrition
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