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Flavorful Sweet Potato Chipotle Salad: Easy 15-Minute Recipe

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A quick and easy salad featuring roasted sweet potatoes, black beans, corn, and avocado tossed in a smoky chipotle-lime dressing. Ready in just 15 minutes, it’s perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 large sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen and thawed, or canned)
  • 1 ripe avocado, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped (optional, but recommended)
  • 2 tablespoons adobo sauce (from a can of chipotle peppers)
  • 1 chipotle pepper, minced (adjust for heat preference)
  • 2 tablespoons lime juice (about 1 lime)
  • 1 tablespoon honey or maple syrup
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Prepare the sweet potato: Peel the sweet potato and dice it into ½-inch cubes. Toss the cubes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them in a single layer on the prepared baking sheet.
  3. Roast the sweet potato: Place the baking sheet in the preheated oven and roast for 15-18 minutes, flipping halfway through, until tender and caramelized on the edges.
  4. Make the dressing: While the sweet potato roasts, in a small bowl or mason jar, combine 2 tablespoons adobo sauce, 1 minced chipotle pepper, 2 tablespoons lime juice, 1 tablespoon honey, 3 tablespoons olive oil, 1 minced garlic clove, and ¼ teaspoon salt. Whisk or shake until well combined.
  5. Assemble the salad base: In a large mixing bowl, combine the drained black beans, corn, chopped red onion, and fresh cilantro.
  6. Add the roasted sweet potato: Once the sweet potato cubes are done, let them cool for 2-3 minutes. Then add them to the bowl with the bean and corn mixture. Toss gently to combine.
  7. Add the avocado and dressing: Dice the avocado and add it to the bowl. Pour the chipotle dressing over the salad and toss gently until everything is evenly coated.
  8. Serve immediately: Garnish with extra cilantro or a squeeze of lime if desired.

Notes

For meal prep, keep avocado and dressing separate until serving. Adjust chipotle heat to preference. For a vegan version, use maple syrup instead of honey.

Nutrition

Keywords: sweet potato salad, chipotle salad, easy salad, 15-minute recipe, vegetarian, gluten-free, meal prep

Find it online: https://bouncybowl.com/flavorful-sweet-potato-chipotle-salad-easy-15-minute-recipe/