Sweet Potato Southwest Salad is plant-based, vegetarian, and tossed together with an easy Avocado Greek Yogurt Dressing. This salad is so simple but so good. You’ll want to put the dressing on everything and the warm roasted sweet potatoes add a fun spin!
What You’ll Need for this Recipe:
SweetPotatoes: Sweet Potatoes, Olive Oil, Cumin, Chili Powder, Ground Cayenne Pepper (optional, for spice)
Salad: Romaine Lettuce, Canned Corn (you could substitute fresh or even thawed frozen), and Canned Black Beans
How to Make the Southwest Salads:
Roast the Sweet Potatoes. Preheat the oven to 425 degrees. Toss the sweet potatoes cubes with olive oil, cumin, chili powder, and cayenne pepper (if using). You can do this in a bowl or right on the baking sheet. Spread into an even layer on a baking sheet and roast for 20-25 minutes, stirring halfway, until the sweet potatoes are starting to brown and tender. Season with salt and pepper to taste. Set aside.
Make the Greek Yogurt Dressing. In a food processor or blender, mix together the dressing ingredients until smooth. Taste and adjust lime juice and salt, if necessary.
Toss together the salad. Toss the lettuce, corn, beans, sweet potatoes, and dressing together in a large bowl. Serve immediately and enjoy!
Can this be kept for leftovers?
TThis salad is best eaten immediately. I’ve eaten leftovers the next day and it’s fine but the dressing will start to brown due to the avocado. If you want to prep this in advance, I suggest roasting the sweet potatoes and prepping the other salad ingredients but what to make the dressing until right before tossing the salad.
Can I add a protein?
Totally! If you don’t want this to be meatless, you could add some grilled chicken or even shrimp would be great. Otherwise, the black beans help add some protein.
Sweet Potato Southwest Salad is plant-based, vegetarian, and tossed together with an easy Avocado Greek Yogurt Dressing. This salad is so simple but so good. You’ll want to put the dressing on everything and the warm roasted sweet potatoes add a fun spin!
Scale
Ingredients
Sweet Potatoes
2 medium-large sweet potatoes, peeled and diced
1–2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
Pinch cayenne pepper (optional)
Kosher Salt
Ground black pepper
Avocado Greek Yogurt Dressing
1/2 an avocado
1/4 cup greek yogurt
1/2 cup water
1 cup chopped fresh cilantro
1 garlic clove
1/2 teaspoon kosher salt
1 tablespoon lime juice
Salad
2–3 large romaine hearts, chopped
1 14oz can black beans, rinsed and drained
1 14oz can corn kernels, rinsed and drained
Instructions
Roast the Sweet Potatoes. Preheat the oven to 425 degrees. Toss the sweet potatoes cubes with olive oil, cumin, chili powder, and cayenne pepper (if using). You can do this in a bowl or right on the baking sheet. Spread into an even layer on a baking sheet and roast for 20-25 minutes, stirring halfway, until the sweet potatoes are starting to brown and tender. Season with salt and pepper to taste. Set aside.
Make the Greek Yogurt Dressing. In a food processor or blender, mix together the dressing ingredients until smooth. Taste and adjust lime juice and salt, if necessary.
Toss together the salad. Toss the lettuce, corn, beans, sweet potatoes, and dressing together in a large bowl. Serve immediately and enjoy!
Notes
Leftovers? This salad is best eaten immediately. I’ve eaten leftovers the next day but the dressing will start to brown due to the avocado.
