Chipotle Roasted Sweet Potato Salad Recipe
A flavorful and vibrant Chipotle Roasted Sweet Potato Salad featuring roasted sweet potatoes seasoned with smoky spices, combined with black beans, creamy avocado, pickled onions, cherry tomatoes, and fresh cilantro, all brightened with lime juice and olive oil. This hearty salad is perfect as a nutritious side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Sweet Potato and Seasonings
- 4-5 cups small diced sweet potatoes
- 1-2 teaspoons avocado oil or olive oil (for roasting)
- 2 teaspoons ground cumin, divided
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
Salad Components
- 2 (15 oz) cans black beans, drained and rinsed
- 2 medium sized avocados, peeled, pitted and diced
- 1 cup pickled onions, or about 1/2 cup thinly sliced red onions
- 1 heaping cup diced cherry tomatoes
- 1 handful fresh cilantro leaves, chopped
Dressing
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat and prepare sweet potatoes: Preheat your oven to 425°F. Wash and peel the sweet potatoes if desired, then dice them into bite-sized pieces. Place the diced sweet potatoes on a large sheet pan and drizzle with 1-2 teaspoons avocado oil or olive oil.
- Season the sweet potatoes: Sprinkle 1 teaspoon ground cumin, onion powder, garlic powder, chipotle powder, paprika, and salt over the sweet potatoes. Toss everything together thoroughly so the sweet potatoes are well coated with the spices and oil.
- Roast the sweet potatoes: Place the sheet pan in the oven and roast the sweet potatoes for about 30 minutes, flipping them once halfway through. Roast until the sweet potatoes are fork-tender and slightly caramelized. Remove from the oven and allow them to cool to room temperature.
- Combine salad ingredients: Once cooled, transfer the roasted sweet potatoes to a large mixing bowl. Add the black beans, diced cherry tomatoes, diced avocados, pickled onions, chopped cilantro, the remaining 1 teaspoon ground cumin, fresh lime juice, and olive oil.
- Mix and season: Gently toss all the ingredients together until well combined. Taste and adjust seasoning with salt and pepper as desired.
- Serve: Enjoy the salad immediately, or refrigerate for later consumption. The flavors meld beautifully when chilled.
Notes
- You can leave the sweet potato skin on for extra fiber and texture if preferred.
- Pickled onions add a tangy bite, but if unavailable, thinly sliced red onions work well too.
- For a spicier kick, increase the chipotle powder or add a dash of cayenne pepper.
- This salad can be served as a main dish for a light meal or as a side dish for BBQs and gatherings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; avocado may brown, so adding extra lime juice before serving helps preserve its color.
