Sweet Potato Salad with Creamy Cilantro Dressing
Enjoy a nutritious, high-fiber sweet potato salad with creamy cilantro dressing. Perfect for a delicious, plant-based meal!
Servings
Ingredients
- 1 medium sweet potato peeled and chopped into 1/2-inch cubes
- 2 tsp olive oil
- 1 cup corn fresh or frozen
- 1 tbsp chipotle
- 2 cups baby spinach roughly chopped
- 1.5 cups cooked black beans
- 1 yellow bell pepper seeds removed and diced
- 1 cup shredded red cabbage
- ¼ cup pickled onions
- 3 tbsp pepitas
- ½ avocado sliced
Creamy Cilantro Dressing
- ½ cup thick soy yogurt
- 1 cup cilantro
- 1 deseeded jalapeño
- 1 lime zest and juice
- 1 pinch sea salt flakes
- 1 tsp ground cumin
Instructions
- Preheat the oven to 400°F.
- Line a large baking tray with parchment paper and combine the sweet potatoes with olive oil. Bake for 30 to 35 minutes. If your oven tends to cook more thoroughly at the front, consider rotating the tray half way through to ensure even cooking.
- Add the corn and chipotle to a small pan and cook for 5 minutes.
- Prepare the Creamy Cilantro Dressing: in a high-speed blender, blend the yogurt, cilantro, jalapeño, lime juice and zest, salt, and cumin.
- In a large salad bowl, add the spinach, black beans, bell pepper, cabbage, cooked sweet potato and corn, pickled onions, pepitas, and avocado. Drizzle with the Creamy Cilantro Dressing, mix to combine, and enjoy!
Video
Nutritional Information - Per Serving
Calories 575kcal | Carbohydrates 61g | Protein 25g | Fat 19g | Sodium 230mg | Fiber 22g | Vitamin A 1331IU | Vitamin C 64mg | Calcium 174mg | Iron 6mg