Mexican Sweet Potato Salad
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This vegan & gluten free Mexican Sweet Potato Salad recipe is filled with healthy & delicious ingredients like quinoa, avocado, black beans & peppers!
When it comes to eating healthier, no one (especially me!) likes to compromise taste, that’s why I’m always coming up with healthy recipes that are still packed with flavor!
When it comes to potato salads, I usually think of the salads served at Summer BBQ’s that are weighed down by tons of mayonnaise, and provide little nutritional value.
This Sweet Potato Salad, on the other hand, has tons of nutritional value, it’s gluten free and vegan, yet still packed with protein from the quinoa and black beans!
This recipe is also right on track for keeping with my goal of creating flavorful, delicious recipes, that are also healthy!
Mexican Sweet Potato Salad Ingredients
- 2 lbs sweet potatoes (peeled & diced)
- ½ cup quinoa
- 15 oz can black beans (drained & rinsed)
- ½ red onion (diced)
- ½ red pepper (diced)
- 1 jalapeño (de-seeded and diced)
- 2 cloves garlic (minced)
- 2 avocados (peeled & de-sedded)
- 1 tsp ground cumin
- ½ tsp ground chipotle pepper (or chili powder)
- 1 tbsp fresh cilantro
- ¼ cup fresh lime juice
- ¼ cup olive oil
Mexican Sweet Potato Salad Instructions
Add the diced sweet potatoes to a large pot of boiling water.
Cook for 10-15 minutes or until fork tender (but not so tender they’re falling apart). Remove from the heat, drain and set aside to cool.
While the sweet potatoes are cooking, add the quinoa to a medium pot with 1 cup of water, bring to a boil, cover, reduce heat to low and cook for 15 minutes. Remove from the heat and let stand for 5 minutes.
Combine the black beans, red onion, red pepper, jalapeno and garlic in a large mixing bowl.
Once the sweet potatoes are cooled & the quinoa is cooked, add them to the beans and veggies.
Add the avocados, cumin, chipotle pepper, cilantro, lime juice and olive oil to a blender or food processor.
Blend until smooth and creamy.
Pour the sauce over the sweet potato salad and toss to combine.
This salad can easily be eaten as a meal at lunch or dinner, or served as a side dish for Summer BBQ’s or Cinco De Mayo!
If you love this recipe, check out more vegan and gluten free recipes on my Pinterest page!
Mexican Sweet Potato Salad
Ingredients
- 2 lbs sweet potatoes, peeled & diced
- ½ cup quinoa
- 15 oz can black beans, drained & rinsed
- ½ cup red onion, diced
- ½ cup red bell pepper, diced
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 2 avocados, peeled & seeded
- 1 tsp ground cumin
- ½ tsp ground chipotle pepper, or chili powder
- 1 tbsp fresh cilantro
- ¼ cup fresh lime juice
- ¼ cup olive oil
Instructions
- Add the diced sweet potatoes to a large pot of boiling water.
- Cook for 10-15 minutes or until fork tender (but not so tender they’re falling apart).
- Remove from the heat, drain and set aside to cool.
- While the sweet potatoes are cooking, add the quinoa to a medium pot with 1 cup of water, bring to a boil, cover, reduce heat to low and cook for 15 minutes.
- Remove the quinoa from the heat and let stand for 5 minutes.
- Combine the black beans, red onion, red pepper, jalapeno and garlic in a large mixing bowl.
- Once the sweet potatoes are cooled & the quinoa is cooked, add them to the beans and veggies.
- Add the avocados, cumin, chipotle pepper, cilantro, lime juice and olive oil to a blender or food processor.
- Blend until smooth and creamy.
- Pour the dressing over the sweet potato salad and toss to combine.
Nutrition Facts
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4 Comments on “Mexican Sweet Potato Salad”
Wondering how this would work if you substituted olive oil with coconut oil? Let me know if you have any thoughts on it!
Hi Brooke, I haven’t tried it, but I think it would totally work fine for the dressing! Enjoy 🙂