April 26th, 2024
Recipes
Chipotle Sweet Potato Salad
Valentina P
- Difficulty
•
- Time 45"
A no-lettuce salad filled with tender sweet potatoes, crisp corn, and black beans 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
Shopping List
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For the Salad
- 3 large sweet potatoes
- 1 ear of corn (Note 1)
- 1 cup cooked black beans, drained & rinsed
- 2 scallions, chopped (white and light green parts only)
- 1/4 cup fresh cilantro, chopped (optional)
- 2 tablespoons high-heat cooking oil
- salt, to taste For the Chipotle Dressing
- 4 1/2 tablespoons safflower or grapeseed oil
- 1 1/2 tablespoons red wine vinegar
- 1 large chipotle pepper in adobo sauce
- 1 tablespoon honey
- 1 teaspoon fresh shallot or onion, minced
- 1 garlic clove, minced
- 1/8 teaspoon salt
Instructions
- Step 1: Blend all of the Chipotle Dressing ingredients with a small blender or use an immersion blender (we like this one) in a wide-mouth mason jar. Blend until smooth. Refrigerate up to 5 days.
- Step 2: Preheat the oven to 400 degree Fahrenheit.
- Step 3: Dice the sweet potatoes into bite size chunks. Spread the potatoes over a lined baking sheet and toss them with the cooking oil and a pinch of salt. Roast for 25 to 30 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 sweet potatoes.
- Step 4: If using fresh ears of corn, remove the husks from the corn, dot with a little optional butter, and then wrap the corn completely in foil. Place in the oven with the potatoes and roast for 25 minutes (they should be both done at about the same time). After cooking, slice the cooked corn kernels off of the cob with a sharp knife. You should have about 1 cup.
- Step 5: Toss together the sweet potatoes, beans, corn, scallions, cilantro, and about 1/4 cup of prepared Chipotle Dressing. Add more dressing as desired.
- Serve: Enjoy warm or at room temperature.
Recipe Notes
Note 1: Every 1 large ear of fresh corn equals about 1 cup cooked. Canned or frozen corn can be used if fresh is unavailable.
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What you should eat next
Chipotle Sweet Potato Salad
PT45M 3 large sweet potatoes 1 ear of corn (Note 1) 1 cup cooked black beans, drained & rinsed 2 scallions, chopped (white and light green parts only) 1/4 cup fresh cilantro, chopped (optional) 2 tablespoons high-heat cooking oil salt, to taste 4 1/2 tablespoons safflower or grapeseed oil 1 1/2 tablespoons red wine vinegar 1 large chipotle pepper in adobo sauce 1 tablespoon honey 1 teaspoon fresh shallot or onion, minced 1 garlic clove, minced 1/8 teaspoon salt Gluten Free Vegan 6 Servings
Ingredients:
