This easy Vegan Sweet Potato Salad has a spicy avocado chipotle dressing and grilled corn! It’s a simple, gluten-free and vegan-friendly side dish!
Why is Mexican Sweet Potato Salad Great
Mexican sweet potato salad, also known as ensalada de camote, is a popular dish south of the border. It contains boiled sweet potatoes, onions, and a variety of seasonings and herbs. I LOVE this salad whether as a side dish or an appetizer because:
- It is healthy and nutritious, its ingredients contain vitamins and minerals. Sweet potatoes, for example, are high in fiber and have a low glycemic index, which is good for your blood sugar levels and your diet.
- It is flavorful and versatile. You can mix a variety of herbs and spices, such as cumin, oregano, and chili powder, and/or you can add other ingredients, such as chopped tomatoes, avocado, or corn, to create a more complex and satisfying dish.
- It is easy to make and can be enjoyed in a variety of ways. Hot or cold, alone or as a side, this salad is a great option for vegetarians and those on a plant-based diet.
We’ve been ’round the block with avocados: gluten-free chocolate chip cookies, paleo German chocolate cake, baked avocados. You name it. We’ve done it.
INGREDIENTS
- 3 lbs large white sweet potatoes, halved (2 1/2)
- 1 1/3 cup corn kernels, thawed if frozen
- 1 cup onion, diced (about 1 large onion)
- 2 tsp ground cumin
- 2 tbsp white vinegar
- 1 cup red bell pepper, thinned (1 large pepper)
- 1 cup chipotle-flavored avocado spread, 1 bottle
- 1/2 cup roughly chopped cilantro, firmly packed
- 1 tsp salt, gold to taste
- pepper, to taste
How to Make This Delicious Sweet Potato Salad
In order to make this happen, here is what needs to go down:
- Boil potatoes. You can handle this. PROTIP: Do NOT attempt to cut said potatoes RIGHT out of the water because your hungry mouth wants potato salad NOW. Not that I did that or anything.
- Throw some corn on a grill pan…or a REAL life BBQ if you be fancy.
- Thin peppers. See point 1 re: your ability to handle this step.
- MIX!
That’s all, 4 steps.
What is the healthiest way to cook sweet potatoes?
While you have a number of options, it really comes down to personal preference and how you intend on using them.
- Baking: A simple and healthy method. To bake sweet potatoes, preheat your oven to 375-400 F. Wash and dry the sweet potatoes, then prick them a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender and can be easily pierced with a fork.
- Boiling: This is what I have done for this recipe. Wash them, then place them in a large pot and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook the sweet potatoes for 15-20 minutes, or until they are tender.
- Steaming: Wash and peel them, then cut them into 1-inch chunks. Place the sweet potatoes in a steamer basket and set them over a pot of boiling water. Cover the pot and steam the sweet potatoes for 15-20 minutes, or until they are tender.
- Microwaving: For a quick and easy way to cook sweet potatoes, you can also use the microwave. To microwave sweet potatoes, wash and dry them, then prick them a few times with a fork. Place the sweet potatoes on a microwave-safe plate and microwave them on high for 4-6 minutes, or until they are tender and can be easily pierced with a fork.
how to store Mexican Sweet Potato Salad
Transfer it to an airtight container, a glass jar with a screw-on lid, or a plastic container with a snap-on lid, then into the fridge it goes.
Put it in the fridge quickly, though. You don’t want the salad sitting out. When placing it in the fridge, keep it away from raw meat. This will help prevent cross-contamination and ensure the safety of the salad.
The salad should be consumed within 48 hours of being made so it doesn’t lose its freshness or taste. Stir it up then sample it. If you find it’s lost a bit of flavor, add some more herbs to liven things up.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
- 3 lbs Large White Sweet Potatoes halved (2 1/2)
- 1 1/3 Cup corn kernels thawed if frozen
- 1 Cup Onions diced (about 1 large onion)
- 2 tsp ground cumin
- 2 Tbsp white vinegar
- 1 Cup red bell pepper thinned (1 large pepper)
- 1 Cup Chipotle Flavored Avocado Spread 1 bottle
- 1/2 Cup Roughly chopped cilantro firmly packed
- 1 tsp Salt gold to taste
- Pepper to taste
Instructions
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Place the potatoes in a large pot of generously salted water and bring to a boil. Once boiling, reduce the heat to medium-high to keep the water at a rolling boil and cook until the potatoes are fork tender, about 25-30 minutes. Drain the tender potatoes and let cool until you are able to handle them.
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While the potatoes cook, heat dry grill pan on medium-high heat. Combine the corn, onion and cumin in a medium bowl and add into the pre-heated grill pan. Cook, stirring occasionally, until the onion and corn is nice and charred, about 10 minutes. Once cooked, transfer to a small bowl until ready to use.
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Once the potatoes are cool, peel away the skin and chop them into 1/2 inch – 3/4 inch cubes. Place the cubed potatoes into a large bowl and drizzle with the vinegar. Mix well to evenly coat the potatoes.
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Add the charred corn & onion mixture, along with the minced red pepper, Go Avo Avocado Spread, cilantro, salt and pepper into the bowl and toss until creamy and evenly coated.
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Cover and refrigerate for at least 1 hour before serving.
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DEVOUR
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: SmartPoints: 6 Points+: 5. Old Points: 4
