Roasted Sweet Potato Salad

Recipes, Recipes - Gluten-Free, Recipes - Salads, Recipes - Vegetables, Recipes - Vegetarian November 9, 2015

So we moved to Texas. And it feels weird. But good. Especially being around family. Last week we grilled out at my sister’s house. She lives on a canal and has the most amazing game collection. The kids challenged each other to Mrs. Pac-Man while Jeff and I faced off in Super Mario Brothers on the original Nintendo. (I won.)

My dad grilled burgers and I was in charge of bringing a side dish, so I made this roasted sweet potato salad. Y’all, this salad is just the right mix of light and filling, smoky and fresh, sweet and savory. I’m calling it an instant classic. Like Tetris.

It’s easy to throw together, just make sure you have a sharp knife.
The BEST roasted sweet potato salad recipe. So easy to make, perfect for a BBQ or potluck. Tastes even better the next day! (Gluten-Free, Vegan)

While the sweet potatoes are roasting, get everything else chopped up.
sweetpotato-3

I was going to add avocado, but in the end decided against it because I wasn’t sure when we would eat, and I didn’t want it to get brown. Also, this salad already tasted incredible, so I didn’t want to mess with perfection. But feel free to add avocado if you want to.
The BEST roasted sweet potato salad recipe. So easy to make, perfect for a BBQ or potluck. Tastes even better the next day! (Gluten-Free, Vegan)

I can’t wait for you to make this. Please let me know when you do. I just know you’re going to love it.
The BEST roasted sweet potato salad recipe. So easy to make, perfect for a BBQ or potluck. Tastes even better the next day! (Gluten-Free, Vegan)

Roasted Sweet Potato Salad
Author: 
Recipe type: Vegetable, Side, Salad
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
 
Easy to throw together, this roasted sweet potato salad is healthy and perfect for a potluck or BBQ
Ingredients
  • 4 sweet potatoes, peeled and diced
  • 2 Tbsp. olive oil (or avocado oil)
  • ½ tsp. Celtic sea salt
  • ½ tsp. ground cumin
  • 1 cup grape tomatoes, halved
  • 1.5 cups corn (I used frozen, thawed)
  • 1 can black beans (no salt added), rinsed and drained
  • 2 green onions, chopped
  • 1 cup loosely packed cilantro, chopped
  • Juice of 2 limes
  • Salt & Pepper to taste
  • (Optional - add diced avocado)
Instructions
  1. Preheat oven to 375 degrees. Toss diced sweet potatoes with oil, salt and cumin. Roast in a single layer on a baking sheet for 30 minutes. Combine roasted sweet potatoes, corn, black beans, green onion, tomatoes, and cilantro in a large bowl. Pour lime juice over everything. Stir, season to taste with salt a pepper. Serve. (Optional: add avocado just before serving). Leftovers will keep for up to 5 days in the refrigerator. Can be served hot or cold.

 

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  • yevette November 9, 2015 at 3:13 pm

    Should the ingredient list have a can of black beans added?

    • Alysa November 9, 2015 at 3:42 pm

      Yes! Thanks for catching that. I added it to the list.

  • Cathy November 9, 2015 at 3:36 pm

    This looks amazing and I can’t wait to make it. I don’s see black beans listed in the ingredients list. Is it a can of beans?

    Thanks!

    • Alysa November 9, 2015 at 3:42 pm

      Oops, I always forget something. Yes! I added it to the ingredient list. Thanks!

  • Deanna Segrave-Daly November 9, 2015 at 5:33 pm

    YUMMY! Love the thought of adding avocado too 🙂

  • Crystal March 25, 2016 at 6:20 pm

    I’mlleaving out corn. Wil it still work out?

  • Alli P July 17, 2016 at 5:51 pm

    Great recipe and I added avocado!
    Did you know that if you add avocado to a salad or guacamole, ALWAYS place the discarded seed on top until you’re ready to serve. Never have brown avas again. (An Aussie trick!)