Rachel’s Favorite Sweet Potato Salad Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper to prevent sticking.
- 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.
- 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.
- Prepare Avocado: Drizzle the fresh lime juice and zest over the diced avocado, gently stir to coat well, then set aside to prevent browning.
- 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.
- 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.
- 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
