Chipotle Sweet Potato Salad - Bravabod
Recipes

Chipotle Sweet Potato Salad

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 45"

A no-lettuce salad filled with tender sweet potatoes, crisp corn, and black beans. All swathed in a creamy chipotle salad dressing. The dressing has quite a spicy kick, so dial it back or dial it up according to your taste preference.

How To MakeDiet Type: Classic

liked this

Freeze For 3-4 months

Best by 3-5 days


Shopping List
    Salad
  • 3 large sweet potatoes
  • 1 cup of fresh corn, cooked (see notes)
  • 1 cup cooked black beans, drained & rinsed
  • 2 scallions, chopped
  • 1/4 cup prepared Chipotle Dressing (recipe below)
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 tablespoons high-heat cooking oil
  • salt, to taste Chipotle Dressing
  • 9 tablespoons safflower or grapeseed oil
  • 3 tablespoons red wine vinegar
  • 2 large chipotle peppers in adobo sauce
  • 2 tablespoons honey
  • 2 teaspoons fresh shallot, minced
  • 2 garlic cloves, minced

Instructions
  1. Step 1: Combine all of the dressing ingredients in a blender or food processor and process until smooth. You can also use a tall mason jar and a stick blender. Taste and adjust seasonings as needed. Store the prepared dressing in the refrigerator, up to 1 week.
  2. Step 2: Preheat the oven to 400°F.
  3. Step 3: Dice the sweet potatoes into 1" inch chunks. Toss them with the cooking oil and a little salt. Spread the potatoes evenly on a baking sheet and roast in the oven for 30 to 35 minutes, flipping the potatoes over halfway through the cooking process. The potatoes will be ready when they are fork tender. It should make about 3 cups of roasted potatoes.
  4. Step 4: Toss together the sweet potatoes, beans, corn, scallions, cilantro, and suggested amount of dressing. Taste and adjust seasonings as needed.
  5. Serve: Since there is no lettuce, this salad will not get soggy. Enjoy it warm, chilled, or at room temperature.

Recipe Notes

Every 1 cup of corn is equivalent to about 1 large ear of fresh corn. You could also use canned or frozen corn if fresh is unavailable.

If using fresh ears of corn, cook them on a grill, in boiling water for 5 to 8 minutes, or in an oven. My favorite way to prepare corn comes from Tyler Florence. For either method you choose, slice the corn kernels off of the cooled cob with a sharp knife. Set aside.

Nutrition

A no-lettuce salad filled with tender sweet potatoes, crisp corn, and black beans. All swathed in a creamy chipotle salad dressing. The dressing has quite a spicy kick, so dial it back or dial it up according to your taste preference.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3-4 months

Best by 3-5 days


Shopping List
    Salad
  • 3 large sweet potatoes
  • 1 cup of fresh corn, cooked (see notes)
  • 1 cup cooked black beans, drained & rinsed
  • 2 scallions, chopped
  • 1/4 cup prepared Chipotle Dressing (recipe below)
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 tablespoons high-heat cooking oil
  • salt, to taste Chipotle Dressing
  • 9 tablespoons safflower or grapeseed oil
  • 3 tablespoons red wine vinegar
  • 2 large chipotle peppers in adobo sauce
  • 1 1/2 tablespoons agave syrup
  • 2 teaspoons fresh shallot, minced
  • 2 garlic cloves, minced

Instructions
  1. Step 1: Combine all of the dressing ingredients in a blender or food processor and process until smooth. You can also use a tall mason jar and a stick blender. Taste and adjust seasonings as needed. Store the prepared dressing in the refrigerator, up to 1 week.
  2. Step 2: Preheat the oven to 400°F.
  3. Step 3: Dice the sweet potatoes into 1" inch chunks. Toss them with the cooking oil and a little salt. Spread the potatoes evenly on a baking sheet and roast in the oven for 30 to 35 minutes, flipping the potatoes over halfway through the cooking process. The potatoes will be ready when they are fork tender. It should make about 3 cups of roasted potatoes.
  4. Step 4: Toss together the sweet potatoes, beans, corn, scallions, cilantro, and suggested amount of dressing. Taste and adjust seasonings as needed.
  5. Serve: Since there is no lettuce, this salad will not get soggy. Enjoy it warm, chilled, or at room temperature.

Recipe Notes

Every 1 cup of corn is equivalent to about 1 large ear of fresh corn. You could also use canned or frozen corn if fresh is unavailable.

If using fresh ears of corn, cook them on a grill, in boiling water for 5 to 8 minutes, or in an oven. My favorite way to prepare corn comes from Tyler Florence. For either method you choose, slice the corn kernels off of the cooled cob with a sharp knife. Set aside.

Nutrition

A no-lettuce salad filled with tender sweet potatoes, crisp bell peppers, and avocado. All swathed in a creamy chipotle salad dressing. The dressing has quite a spicy kick, so dial it back or dial it up according to your taste preference.

How To MakeDiet Type: Paleo

liked this

Freeze For 3-4 months

Best by 3-5 days


Shopping List
    Salad
  • 3 large sweet potatoes
  • 1 cup of yellow bell peppers, diced small
  • 1 cup avocado, diced
  • 2 scallions, chopped
  • 1/4 cup prepared Chipotle Dressing (recipe below)
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 tablespoons high-heat cooking oil
  • salt, to taste Chipotle Dressing
  • 9 tablespoons safflower or grapeseed oil
  • 3 tablespoons red wine vinegar
  • 2 large chipotle peppers in adobo sauce
  • 2 tablespoons honey
  • 2 teaspoons fresh shallot, minced
  • 2 garlic cloves, minced

Instructions
  1. Step 1: Combine all of the dressing ingredients in a blender or food processor and process until smooth. You can also use a tall mason jar and a stick blender. Taste and adjust seasonings as needed. Store the prepared dressing in the refrigerator, up to 1 week.
  2. Step 2: Preheat the oven to 400°F.
  3. Step 3: Dice the sweet potatoes into 1" inch chunks. Toss them with the cooking oil and a little salt. Spread the potatoes evenly on a baking sheet and roast in the oven for 30 to 35 minutes, flipping the potatoes over halfway through the cooking process. The potatoes will be ready when they are fork tender. It should make about 3 cups of roasted potatoes.
  4. Step 4: Toss together the sweet potatoes, avocado, bell pepper, scallions, and suggested amount of dressing. Taste and adjust seasonings as needed.
  5. Serve: Enjoy this salad warm, chilled, or at room temperature.
Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Chipotle Sweet Potato Salad

PT45M 3 large sweet potatoes 1 cup of fresh corn, cooked (see notes) 1 cup cooked black beans, drained & rinsed 2 scallions, chopped 1/4 cup prepared Chipotle Dressing (recipe below) 1/4 cup fresh cilantro, chopped (optional) 2 tablespoons high-heat cooking oil salt, to taste 9 tablespoons safflower or grapeseed oil 3 tablespoons red wine vinegar 2 large chipotle peppers in adobo sauce 2 tablespoons honey 2 teaspoons fresh shallot, minced 2 garlic cloves, minced Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min