Southwestern Sweet Potato salad!!
I absolutely love this dish it’s loaded with crispy sweet potatoes, crunchy cabbage, hearty black beans and creamy avocado. Super easy to make and healthy too.
Being from California I love to cook with southwestern and Mexican flavors and spices hence this salad. It’s all fragranced-up with some fresh chopped cilantro and speckled with toasty pumpkin seeds, piled on and eaten warm – or cold! – at your desk, in between daily mom life and a busy work day. Perfect dish for meal prep and getting those veggies in.
It is the food manifestation of cozy, with a huge health foot forward and an easy recipe fun for the whole family to make together. If you love sweet potatoes as much as I do this will become a new cozy favorite!
Southwestern Sweet Potato Salad
- 2 medium large organic sweet potatoes
- 2 tbsp avocado oil
- 1 tbsp maple syrup
- 1/2 tsp kosher salt, chili powder, cumin and mexican oregano
- 1 cup red onion diced large
- 1 poblano pepper chopped
- 1 bag frozen corn defrosted
- 1 bunch choppped cilantro
- 1 can organic black beans drained and rinsed
- 1/2 cup toasted pumpkin seeds for topping
- 1 large avocado
- 2 tbsp olive oil
- 1 large lime zested and juiced
- 1 tsp maple syrup
- 1 tbsp red wine vinegar
- 1 tsp mexican oregano
- kosher salt and pepper to taste
- Preheat oven 375 degrees F
- Lightly grease a rimmed baking sheet and add the sweet potatoes, onion, poblano pepper, avocado oil, maple syrup, chili powder, cumin, salt and oregano. Toss to coat.Bake for 20-25 minutes or until potatoes are crispy. Set aside.In a large bowl add the avocado, lime zest and juice, and remaining dressing ingredients. Mash to combine and adjust salt and pepper if needed. Add the corn, cilantro, roasted sweet potato mixture and black beans. Toss to combine and adjust seasoning if necessary. Eat right away or store in the fridge for 2-3 days.
If you make this dish please comment below! I love to hear from you!