Rachel’s Favorite Sweet Potato Salad Recipe

Introduction

Rachel’s Favorite Sweet Potato Salad is a vibrant and wholesome dish packed with roasted sweet potatoes, creamy avocado, and a tangy yogurt dressing. Perfect as a side or a light meal, it combines fresh herbs and a hint of spice for a delightful flavor balance.

Ingredients

• 4 sweet potatoes or yams, medium diced
• 2 tablespoons avocado oil or extra virgin olive oil
• 1 pint cherry tomatoes, halved
• 2 avocados, diced
• 1 fresh lime, juice and zest of
• 1 cup black beans (rinsed if canned)
• 1/2 cup plain Greek yogurt
• 1 tablespoon favorite hot sauce (more or less depending on heat preference)
• 2 teaspoons ground cumin
• 1 tablespoon apple cider vinegar
• Sea salt and pepper to taste
• 1 bunch chopped fresh parsley, cilantro, or chives (use your favorite)

Instructions

1. Step 1: Preheat your oven to 425 degrees F and line a large sheet pan with parchment paper.
2. Step 2: Toss the diced sweet potatoes with the oil on the prepared sheet pan, then roast for 25-30 minutes until nicely browned and crisp.
3. Step 3: While the sweet potatoes roast, drizzle the lime juice and zest over the diced avocado, gently stirring to coat. Set aside.
4. Step 4: In a large serving bowl, whisk together Greek yogurt, hot sauce, cumin, apple cider vinegar, chopped fresh herbs, sea salt, and pepper until well combined.
5. Step 5: Allow the roasted sweet potatoes to cool slightly before adding them to the dressing in the serving bowl.
6. Step 6: Gently combine the roasted sweet potatoes, avocado, cherry tomatoes, and black beans with the dressing. Toss lightly until everything is evenly coated.
7. Step 7: Sprinkle additional fresh herbs on top if desired. Serve immediately or refrigerate covered for up to 24 hours.

Tips & Variations

• For extra smoky flavor, try roasting the sweet potatoes with a pinch of smoked paprika.
• Swap black beans for chickpeas for a different texture and taste.
• Adjust the hot sauce quantity to suit your preferred spice level.
• Use lime juice instead of apple cider vinegar for a tangier dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 24 hours. It’s best enjoyed chilled or at room temperature. If the salad thickens after refrigeration, let it sit at room temperature for a few minutes and toss gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad up to 24 hours in advance. Keep it refrigerated and toss gently before serving to refresh the flavors.

Can I use a different dressing?

Absolutely! A simple vinaigrette made with olive oil, lemon juice, and mustard also pairs well with the roasted sweet potatoes and avocado.

Rachel’s Favorite Sweet Potato Salad Recipe

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★★★★★

4.9 from 104 reviews

Rachel’s Favorite Sweet Potato Salad is a vibrant and healthy dish featuring roasted sweet potatoes combined with creamy avocado, black beans, cherry tomatoes, and a zesty lime-infused yogurt dressing. This salad balances sweet, tangy, and spicy flavors making it perfect for a nutritious lunch or side dish that can be served immediately or chilled.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Sweet Potato

• 4 medium sweet potatoes or yams, diced
• 2 tablespoons avocado oil or extra virgin olive oil

Fresh Vegetables and Beans

• 1 pint cherry tomatoes, halved
• 2 avocados, diced
• 1 cup black beans, rinsed if canned

Dressing

• 1 fresh lime, juice and zest of
• 1/2 cup plain Greek yogurt
• 1 tablespoon favorite hot sauce (more or less depending on heat preference)
• 2 teaspoons ground cumin
• 1 tablespoon apple cider vinegar
• Sea salt and pepper to taste
• 1 bunch chopped fresh parsley, cilantro, or chives (your preference)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper to prevent sticking.
2. Prepare Sweet Potatoes: Toss the diced sweet potatoes with avocado or olive oil on the prepared sheet pan, ensuring they are evenly coated for roasting.
3. Roast Sweet Potatoes: Roast the potatoes in the preheated oven for 25-30 minutes, or until they are nicely browned and crisp around the edges. Remove and let them cool.
4. Prepare Avocado: Drizzle the fresh lime juice and zest over the diced avocado, gently stir to coat well, then set aside to prevent browning.
5. Make Dressing: In a large serving bowl, whisk together plain Greek yogurt, hot sauce, ground cumin, apple cider vinegar, freshly chopped herbs, sea salt, and pepper until fully combined.
6. Combine Ingredients: Once the sweet potatoes have cooled, add them along with cherry tomatoes, black beans, and avocado to the bowl with the dressing. Gently toss everything together until evenly coated.
7. Garnish and Serve: Sprinkle additional fresh herbs on top if desired. Serve the salad immediately, or refrigerate covered for up to 24 hours to allow flavors to meld.

Notes

• This salad can be served as a main dish or a hearty side.
• You can substitute black beans with chickpeas or kidney beans if preferred.
• Adjust the amount of hot sauce to control the spiciness level.
• If you want a vegan version, replace Greek yogurt with a plant-based yogurt alternative.
• Refrigerate leftovers in an airtight container for best freshness within 24 hours.

Keywords: sweet potato salad, roasted sweet potatoes, avocado salad, black beans, healthy salad, Greek yogurt dressing, easy side dish