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Roasted Sweet Potato Salad

This Mexican-inspired roasted sweet potato salad is a 40-minute plant-based delight! With black beans, corn, and a citrusy lime dressing, it makes a fresh and hearty meal.
5 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salads
Cuisine Mexican
Servings 6 servings
Calories 374 kcal

Equipment

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 450 g sweet potato
  • 2 Tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • 400 g can black beans rinsed and drained
  • 150 g can corn rinsed and drained
  • 1 red pepper diced
  • 125 g cherry tomatoes halved
  • 1 small red onion diced
  • 2 handfuls rocket

LIME DRESSING

  • 2 tsp Dijon mustard
  • 4 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh lime juice
  • 3 to 4 tsp maple syrup
  • 1 garlic clove grated

Instructions
 

  • Preheat the oven to 200°C / 400°F.
  • Peel and cut the sweet potatoes in 2cm [3/4 inch] dice.
    450 g sweet potato
  • Place the diced sweet potatoes in an oven tray. Toss in olive oil, cumin, coriander, garlic powder, smoked paprika, and salt until coated all over.
    2 Tbsp olive oil, ½ tsp ground cumin, ½ tsp ground coriander, ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt
  • Shaking the oven tray from time to time, cook the sweet potatoes for 30 minutes until soft and slightly caramelised.
  • In the meantime, make the dressing: Whisk together the Dijon mustard, extra-virgin olive oil, lime juice, maple syrup, and grated garlic. Season to taste with salt and set aside.
    2 tsp Dijon mustard, 4 Tbsp extra-virgin olive oil, 2 Tbsp fresh lime juice, 3 to 4 tsp maple syrup, 1 garlic clove
  • Prepare the rest of the salad: Place the black beans, corn, pepper, tomatoes, and red onion in a large salad bowl.
    400 g can black beans, 150 g can corn, 1 red pepper, 125 g cherry tomatoes, 1 small red onion
  • Top with the sweet potatoes and rocket.
    2 handfuls rocket
  • Toss everything in the lime dressing and serve.

Nutrition

Serving: 1servingCalories: 374kcalCarbohydrates: 56gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 585mgPotassium: 605mgFiber: 8gSugar: 28gVitamin A: 11471IUVitamin C: 37mgCalcium: 65mgIron: 2mg

Find this recipe online:

Roasted Sweet Potato Salad

https://theflexitarian.co.uk/recipe-items/roasted-sweet-potato-salad/