Keep your summer meals healthy with an easy roasted sweet potato salad!
Are you looking for a delicious and healthy summer meal that won’t take too much time to make?
Look no further, because this roasted sweet potato salad is packed with flavor and nutrients.
It’s the perfect side dish for your grilled meals – chicken, steak, fish or even a burger. Plus, it’s vegan-friendly and can be a meal in itself.
Not only is this summer salad a family favorite, but when I serve it to guests they rave about the flavors and immediately want the recipe.
This versatile recipe can be made ahead and chilled, or served warm.
It’s delicious either way.
But in the summer when we’re barbecuing, I prefer it cold served with my Easy Corn Salad with a Zesty Lime Vinaigrette.
Another delicious dish to serve at a barbecue is our Pico de Gallo.
What You’ll Need to Make This Salad
To make this mouthwatering summer salad you’ll need:
- sweet potatoes
- red onion
- red bell pepper
- black beans
You’ll also need:
- sheet pan
- potato peeler
- citrus juicer
- cutting board
It’s quick and easy to put together and absolutely delicious – you won’t want to miss out on this one!
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Tips for Roasting Sweet Potatoes
First you’ll want to roast your sweet potatoes and onion.
Be sure to take care that you don’t overcook your sweet potatoes and turn them into mush.
Follow these tips for perfectly roasted sweet potatoes:
- Preheat oven to 400º.
- Dice sweet potatoes into 1/2″ chunks. You’ll want to keep them uniform in size so they will cook evenly. If some are cut too small they’ll get over cooked and if some are larger they will be undercooked.
- Toss sweet potatoes with diced red onion and olive oil.
- Roast on a baking sheet that’s been sprayed with a cooking spray, for 30-35 minutes, until tender.
Place roasted sweet potatoes and onions in a large bowl then add diced red bell pepper, rinsed and drained black beans and chopped cilantro.
Prepare Sweet Potato Salad Dressing
To prepare the dressing for this easy sweet potato salad, you’ll first want to seed and remove the membrane from the jalapeños.
You’ll want to wear gloves while preparing jalapeños.
Then place garlic, jalapeños and lime juice in a blender, blend until it liquifies.
Pour the jalapeño-lime dressing over the sweet potato salad, toss until everything is well coated with the dressing.
Is Sweet Potato the Healthiest Potato?
It’s time to settle the debate: are sweet potatoes really the healthier option?
While both types offer a nutritious punch, they are both similar in their calories, protein and carb content.
Both potatoes are excellent sources of vitamin C and potassium, however a white potato contains more potassium.
But a sweet potato is extremely high in vitamin A.
Whether you’re team white or team sweet, prepare to have your potato perceptions challenged.
Can Sweet Potatoes Be Eaten Cold?
Enjoy the chill!
Cold sweet potatoes are just as tasty.
Roasting them brings out a delightful flavor that becomes even more satisfying when eaten chilled.
Add them to your favorite salads for an extra burst of deliciousness.
Try our Easy Roasted Sweet Potato Salad and you won’t be disappointed!
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This easy roasted sweet potato salad is the perfect summer side dish – it’s healthy, delicious and so quick to make.
With its bold flavor and nutritious ingredients, this vegan salad is sure to be a hit at your next meal.
So why not try it today? Enjoy!
Another savory meal you’ll want to try is our Easy Slow Cooker Salsa Verde Pork.
It’s a crowd pleaser for sure!
Roasted sweet potatoes combined with a jalapeño lime dressing, tossed with black beans, red onion, sweet red bell peppers, and fresh cilantro…who can resist?!
Roasted Sweet Potato Salad with Jalapeño Lime Dressing
- Blender is required to liquify the dressing.
- 3 medium sweet potatoes peeled and cubed
- 1 medium red onion coarsely chopped
- 2 tbsp. olive oil
- 1 (15 oz) can black beans rinsed and drained
- 1 red bell pepper chopped
- 1 tsp. salt
- freshly ground pepper to taste
- 1/3 cup cilantro chopped
- 2 medium jalapeños seeded, membrane removed and roughly chopped (wear gloves when working with jalapeños)
- 1 garlic clove
- juice of 2 limes
- Preheat oven to 400º. Coat a baking sheet with non-stick cooking spray.
- Toss sweet potatoes and onion with olive oil in a large bowl. Spread out sweet potatoes and onions on the baking sheet. Roast 30-35 minutes.
- In a large bowl toss warm sweet potatoes and onions with rinsed black beans, red bell pepper and cilantro. Add the jalapeño dressing, salt and pepper. Toss well.
- Place jalapeños, garlic and lime juice in blender and process until liquified.
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