Spicy and Sweet Potato Salad
Sweet potatoes and a mix of sweet and spicy peppers are tossed in a vinaigrette of Mexican flavors to create the ideal side dish or taco topper!
Ingredients
- 4 cups peeled and diced sweet potatoes 1/2" cubes
- 1/2 cup diced poblano or jalapeño pepper
- 2 tablespoons avocado or extra virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup finely diced red onion
- 1/2 cup finely diced green pepper
- 1/2 cup finely diced red pepper
- 1/4 cup finely diced jalapeno seeds removed for less heat
Vinaigrette
- 1/4 cup avocado or extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon brown sugar or honey
- 2 tablespoons fresh squeezed lime juice
- 1 chipotle in adobo puree
- 1/2 cup fresh cilantro leaves
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 garlic clove
Instructions
- Preheat oven to 400˚.
- Spread sweet potatoes and poblano/jalapeño pepper in a single layer on a large cookie sheet (stoneware pans work well). Drizzle with avocado or extra virgin olive oil and sprinkle with chili powder, cumin, salt and pepper. Roast in oven for 10 minutes. Stir and continue roasting for an additional 5 minutes or until the edges of the potatoes begin to brown. Remove from oven and allow to cool for 15-20 minutes.
- Place onion and diced peppers in a large bowl and add sweet potatoes.
- Combine all vinaigrette ingredients in a food processor or blender and puree until smooth and emulsified. Pour over vegetables and gently stir to coat.
- Serve at room temperature or chilled.
Notes
This salad will retain its texture and flavor for 3-4 days in the refrigerator.
Serving Suggestions:
- serve with grilled chicken or steak that has been seasoned with chili powder, lime juice, salt and pepper
- offer as a topping for tacos or fajitas
- combine with scrambled eggs in a breakfast burrito
- add seasoned and browned ground beef or chicken for a one-dish meal
- add black beans and corn for another version of this salad