Spicy Chipotle Sweet Potato Salad
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup lime juice
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons adobo sauce from canned chipotle peppers
- Mixed greens or spinach for serving
- Optional toppings: sliced jalapeos, shredded cheese, and tortilla strips
Instructions:
Start by heating the oven to 400F 200C
Dice the sweet potatoes and put them in a large bowl
Add the olive oil, cumin, salt, and pepper
Give the sweet potatoes a toss to cover them all
Spread the sweet potatoes out in a single layer on a baking sheet
Put them in an oven that has already been heated and roast them for 20 to 25 minutes, stirring them once halfway through, until they are soft and slightly crispy
Set the dressing aside while you roast the sweet potatoes
Put the Greek yogurt, mayonnaise, minced garlic, lime juice, and adobo sauce in a small bowl
Add the honey and mix it in with a whisk
Put away
Roast the sweet potatoes and put them in a large bowl
Add the black beans, corn, diced red bell pepper, chopped red onion, and cilantro
Put the dressing on top of the salad and gently toss it to cover all the ingredients with the smooth chipotle dressing
To keep the diced avocado from getting mushy, gently fold it in before serving
Put the Spicy Chipotle Sweet Potato Salad on top of spinach or mixed greens
You can add extras like shredded cheese, tortilla strips, and sliced jalapeos if you want
Have fun with your spicy chipotle sweet potato salad
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