This Chipotle Roasted Sweet Potato Salad is smoky, spicy, and a little sweet. It has many delicious ingredients and can be enjoyed as a dip or in a taco.
I eat salads all year round, but spring and summer really get me in the mood for a refreshing salad. This Chipotle Roasted Sweet Potato Salad is great because it’s hearty enough for cool spring weather but also refreshing with pickled onions, cilantro, and lime juice.
I recently bought a bottle of chipotle powder, and I broke it in with this delicious salad! Chipotle has a distinct flavor and adds some nice spice and smokiness to this roasted sweet potato salad.
Why Your Body Will Love This Salad
- Heart, Eye, and Immune Health – The potassium and magnesium in sweet potatoes help reduce blood pressure and stroke risks and can help lower cholesterol. They’re high in antioxidants and Vitamin A, which supports both the immune system and eye health.
- Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Sweet potatoes and avocado are also great sources of fiber!
- Ode to Olive Oil – Olive oil is one of nature’s amazing elixirs and has been used throughout the ages as a healing balm for the body, inside and out. It reduces the risk of heart disease, cancer, obesity, dementia, type 2 diabetes, arthritis, and Alzheimer’s. It has anti-inflammatory benefits and can help lower blood pressure.
Chipotle Roasted Sweet Potato Salad Ingredients & Substitutions
- Sweet Potato – There are a few varieties of sweet potato out there, and I like to use bright orange or slightly red ones. I wash and peel my sweet potato before dicing, but you can definitely leave the skin on if you prefer.
- Chipotle Powder + Other Spices – The chipotle powder gives the sweet potatoes great flavor and a nice kick! I also season them with garlic, onion powder, cumin, and paprika.
- Black Beans – I used two cans of black beans because they always go well with sweet potatoes.
- Cherry Tomatoes – Cherry tomatoes add some freshness, which I love in this roasted sweet potato salad. You could also dice up regular tomatoes if you don’t have cherry tomatoes.
- Pickled Onions – I love pickled onions and have wanted to make a salad with them, so this was the perfect opportunity! If you don’t have pickled onions, you can use thinly sliced red onion.
- Avocado – Avocado adds a nice creamy texture and always goes well with sweet potatoes and black beans, in my opinion!
- Cilantro – I love using fresh cilantro in my recipes, but if you aren’t a fan, you could use parsley instead.
- Olive Oil – I used avocado oil to roast the sweet potatoes, but I used a little olive oil in the salad to act as the dressing.
- Lime Juice – Fresh lime juice also helps make the dressing and gives this salad a really nice fresh flavor. You could also use lemon juice if you don’t have limes on hand.
showing how to make this roasted sweet potato salad with all the ingredients in a bowl
How To Make Roasted Sweet Potato Salad
- Start by roasting the sweet potato. I like to wash and peel my sweet potato and then dice it up into small, bite-sized pieces. You can make them in whatever size you like, and feel free to keep the skin on if you prefer.
- Preheat oven to 425 degrees F and place the diced sweet potato on a large sheet pan. Drizzle with olive oil and add all the seasonings. Mix everything together until the sweet potato is evenly coated, and place in the oven. Roast sweet potato until fork-tender, about 30 minutes, flipping once.
- Let the sweet potato cool, and then add it to a large bowl. Next, add in the black beans, tomato, avocado, pickled onions, cilantro, olive oil, cumin, lime juice and season with salt to taste. Mix everything together and enjoy!
Recipe Frequently Asked Questions
- Is this recipe vegan? Yes!
- Is this recipe gluten-free? Yes!
- What is the best way to enjoy this sweet potato salad? So many delicious ways! With chips, in a taco, in a burrito, on a green salad, with a spoon, or over rice.
- Can I make this salad ahead of time? Yes, but I suggest leaving the avocado out until the salad’s ready to eat.
- How long will this salad stay good in the refrigerator? It should stay fresh for about 4-5 days if stored in an airtight container. Avocado might brown a bit, though.
Have a question I didn’t answer? Ask me in the comment section below, and I’ll get back to you ASAP!
Looking For More Vegan Sweet Potato Recipes?
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Chipotle Roasted Sweet Potato Salad
- Total Time: 40 minutes
- Yield: 8-10 1x
- Diet: Vegan
Description
This Chipotle Roasted Sweet Potato Salad is both fresh and filling! It has great smoky and spicy flavors, along with lots of healthy ingredients.
Ingredients
Scale
- 4–5 cups small diced sweet potatoes
- 2 teaspoons ground cumin, divided
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 2 (15 oz) cans black beans, drained and rinsed
- 2 medium sized avocados, peeled, pitted and diced
- 1 cup pickled onions, or about 1/2 cup thinly sliced red onions
- 1 heaping cup diced cherry tomatoes
- 1 handful fresh cilantro leaves, chopped
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil, plus more for roasting sweet potatoes
- Salt and pepper, to taste
Instructions
- Pre-heat oven to 425 degrees F. I like to wash and peel my sweet potato before dicing it into bite size pieces but you can leave the peel on if you prefer. Add your diced sweet potato to a large sheet pan and drizzle with 1-2 teaspoons avocado oil or olive oil. Add 1 teaspoon cumin, onion powder, garlic powder, chipotle powder, paprika and salt and toss everything together until sweet potato is well coated.
- Place in the oven and roast until sweet potato is fork tender, about 30 minutes, flipping once. Remove sweet potato from the oven and let cool.
- Once sweet potato is cooled, add it to a large bowl. Next, add the black beans, tomato, avocado, pickled onions, cilantro, cumin, lime juice and olive oil. Mix until completely combined and season with salt and pepper, to taste. Enjoy!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side, Vegan
- Method: Oven
- Cuisine: American
This recipe is FABULOUS!! We have made it twice now and it will be in our weekly rotation. The flavor is amazing. We used only 1 large sweet potato, 1 can of black beans and 1 avocado each time we made it for the two of us. We left everything else the same. It makes the right amount of food for our dinner. We like food on the spicy and flavorful side that’s why we kept the spices the same for our basically half recipe. And the prep is so simple and easy. This is definitely a great recipe to make on the go in our Airstream where space is limited. Love it so much!! Thank you!!
Thank you so much for your kind and thoughtful comment, Sally! You just made my day!! I’m so happy to hear that you all loved this salad! <3
This was really good and surprisingly filling! Made this for meal prep. I added extra chipotle powder because I love a little extra heat. I am a dedicated meat eater (lean toward paleo) but I wanted to add more plant based protein at least once a day. Great lunch or dinner option…very surprised at how both filling and good it is! I chopped up avocado and put it in a separate plastic bag so it hopefully won’t brown as much throughout the week. Thank you for the delicious recipe!
That is so nice to hear, Joy! I’m glad you enjoyed it so much!!