Healthy Roast Sweet Potato Salad
I’m currently on a health kick.
Maybe because it’s summer time and when it finally gets warm, I’ll be heading to the pool a ton. Or maybe because the weather has me craving lighter food. Don’t worry though. I’m sure it’ll pass and I’ll be back to making things like salted caramel chocolate chip butter bars and skillet chocolate chip cookies and jalapeno popper stuffed burgers in no time. Because HELLO! Cookies! Butter bars! Burgers!
But right now, I’m all about the salads.
I know I’ve told you all before that most salads bore me. Like serious snoozeville. A piece of lettuce and some sad veggies? No thanks. But a hearty salad full of interesting flavors and textures? Sign me up.
This healthy roasted sweet potato salad is full of those interesting flavors and textures with a bit of a southwest kick. The sweet potatoes are roasted with a bit of chili powder and salt and pepper so they are super flavorful. The honey lime vinaigrette is the perfect balance of sweet and tart. And the bites of flavor from the cherry tomatoes and sweet corn? Mmmm.
And healthy? Let’s talk about it. Sweet potatoes are some sort of super food with all their vitamins and what not. Avocado? Likewise. Plus olive oil, which is good for you fat. And then it’s totally vegan friendly and gluten free. Boom.
It’s the perfect summer lunch. I make a big batch on Sunday night and eat it all week. It would also be great picnic food since there’s no mayo in this salad the way there is in traditional potato salad. You wouldn’t have to worry about it going bad.
Plus, Goose will even eat the black beans and the corn so that feels like a win. At least kind of. She doesn’t want it to be on her plate but mine. So she has this way of crawling up on my lap and sticking her grubby little hands in my food to dig out the parts she wants.
Or sometimes when- miracle of miracles- she eats off of her own plate, she like to share. Last night for example, she insisted on feeding me noodles one by one. With her fingers. Then Bunny (her lovey) had to eat. And she fed Bunny spinach. Which Bunny NEEDED to eat. So I’m there just trying to eat my dinner, while Goose insists I hold Bunny and she’s putting spinach in Bunny’s face then getting upset when her stuffed animal lovey isn’t actually chewing and swallowing the food. So what do I do? Tell her to let Mommy hold Bunny while she feeds her. I made Bunny “eat” the spinach and covertly hid it in my hand and lap. By the time dinner was over, I was sitting in a mound of spinach.
Maybe that’s part of the reason why I don’t like most salads.
Except for this delicious roast sweet potato salad and these other hearty, interesting salads:
- Blood Orange Salad
- Buffalo Chicken Caesar Salad with Kale and Parmesan Crisps
- Siracha Lime Chicken Salad
- Thai Chicken Salad with Creamy Peanut Dressing
- Fried Mozzarella Caprese Salad
Yields 4-6 servings
Serves 4-6 servings
Delicious, healthy roast sweet potato salad has a bit of a southwest kick with honey lime vinaigrette, cilantro, black, beans and corn. Gluten free and vegan friendly.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 large sweet potatoes cut into bite sized pieces
- 1 pint of cherry tomatoes, halved or quartered
- 1 can of black beans (about 1.5 cups), drained and rinsed
- 1 cup of sweet corn, cooked
- 1 avocado
- the juice of 1.5 limes
- 4 tbs of olive oil, divided
- 1 tbs honey
- 1/2 cup of loosely packed cilantro, chopped
- 1 scallion
- 2 teaspoons of chili powder
- salt and pepper to taste
- Preheat the oven to 400.
- Toss the cut sweet potatoes in a tablespoon of olive oil and salt, pepper, and chili powder. Place on a cookie sheet sprayed with nonstick spray and cover with foil. Roast for 20 minutes. Then remove from heat and let cool.
- While the sweet potatoes are cooling, chop the tomatoes and rinse and drain the black beans and chop the herbs. Pour into a big bowl along with the corn and cooled sweet potatoes.
- Pit and dice the avocado. Toss it with the juice of half a lime. Add to the bowl with the rest of the veggies.
- In a small bowl, whisk together honey and remaining lime juice and olive oil. Pour over the veggies.
- Serve immediately or store covered in the fridge and serve for the next 3-4 days.