Chili Roasted Sweet Potato Salad for Delicious Clean Eats!

{NEW} Chili-Roasted Sweet Potato Salad

A spicy, tangy version of a hearty Summertime Potato Salad to bring to the BBQ or Potlucks!

The seasonings coating the roasted sweet potatoes are a phenomenal blend that really brings out a delicious southwestern-style kick!

Add a bunch of in-season goodies, and give it all a big squeeze of fresh lime juice! YUM. 

This Salad is a super hearty, filling, nutritious dish that is a complete meal idea if you’re looking for a #MeatlessModay option.makes 4 servings
Ingredients:

• 4 medium sweet potatoes/yams, peeled and chopped into bite-sized cubes cubes
• sea salt and fresh ground black pepper, to taste (about 1/8 teaspoon each)
• 2 Tbsps avocado or olive oil
• 1/2 tsp chipotle powder
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/2 Tbsp dried oregano
• 1 Tbsp smoked paprika
• 1 red bell pepper, diced
• 1 red onion, sliced
• 15 oz. black beans, drained and rinsed if using canned
• 1 cup organic corn, roasted or steamed for a few minutes until crisp-tender
• 1/2 cup crumbled cheese of choice, blue cheese, cotija, feta, or cheddar jack
• 1/2 cup fresh cilantro or parsley leaves, chopped
• 2 Tbsps extra virgin olive oil
• 1 fresh lime, juiced

Preheat your oven to 400 degrees f. and line a large baking tray with parchment paper.Toss your chopped sweet potatoes with 2 tablespoons of avocado oil, then sprinkle with sea salt, & pepper, and all seasonings, then place in a single layer on your prepared baking sheet.Roast 15-18 minutes, or until potatoes are tender, stirring once during time.To assemble the salad, add all remaining chopped ingredients to a large bowl, then gently toss with extra virgin olive oil and fresh lime juice. This salad tastes great eaten warm, or cold. Stays good refrigerated for about 24 hours.

Enjoy!
Rachel

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Chili Roasted Sweet Potato Salad

Ingredients

• 4 medium sweet potatoes/yams, peeled and chopped into bite sized cubes cubes
• sea salt and fresh ground black pepper, to taste (about 1/8 teaspoon each)
• 2 Tbsps avocado or olive oil
• 1/2 tsp chipotle powder
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/2 Tbsp dried oregano
• 1 Tbsp smoked paprika
• 1 red bell pepper, diced
• 1 red onion, sliced
• 15 oz. black beans, drained and rinsed if using canned
• 1 cup organic corn, roasted or steamed for a few minutes until crisp-tender
• 1/2 cup crumbled cheese of choice, blue cheese, cotija, feta, or cheddar jack
• 1/2 cup fresh cilantro or parsley leaves, chopped
• 2 Tbsps extra virgin olive oil
• 1 fresh lime, juiced

Instructions

1. Preheat your oven to 400 degrees f. and line a large baking tray with parchment paper.
2. Toss your chopped sweet potatoes with 2 tablespoons of avocado oil, then sprinkle with sea salt, & pepper, and all seasonings, then place in a single layer on your prepared baking sheet.
3. Roast 15-18 minutes, or until potatoes are tender, stirring once during time.
4. To assemble the salad, add all remaining chopped ingredients to a large bowl, then gently toss with extra virgin olive oil and fresh lime juice.
5. This salad tastes great eaten warm, or cold.
6. Stays good refrigerated for about 24 hours.

5.0

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