sweet potatoes
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Southwestern Sweet Potato Salad

Easy and delicious Mexican inspired sweet potato salad
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, dinner, lunch, Side Dish
Cuisine: Mexican
Keyword: healthy cooking, salad
Servings: 4


  • 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.