Sweet Potato Salsa Salad [Vegan]

Sweet Potato Salsa Salad [Vegan]

If you’re looking for a tasty, healthy salad that’s hearty enough to be eaten as a main, look no further. This salad is deliciously, healthily sweet and fresh tasting. If you want to get ahead, roast the sweet potatoes and make the salsa ahead of time, then just assemble everything when you’re ready to serve. If you’re off to a barbecue, take this. If you’re prepping for a party, make this. If you are a living, breathing human with taste buds, this is for you!


Excerpted from BOSH! on a Budget by Henry Firth and Ian Theasby. Reprinted with permission of HarperCollins, 2022.

Sweet Potato Salsa Salad [Vegan]


For the Sweet Potatoes:

  • 4 sweet potatoes (about 2 lb 4 oz)
  • 4 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 3 garlic cloves
  • 9 oz cherry tomatoes
  • 1 (7 oz) can corn
  • 1 (14 oz) can black beans
  • 2 red bell peppers
  • 1/2 cup pumpkin seeds salt and black pepper

For the Salsa:

  • 2-3 limes
  • 1 red onion
  • 1 jalapeno
  • 1 large avocado small bunch of fresh cilantro
  • 2 tablespoons extra-virgin olive oil
  • salt and black pepper


To Prep:

  1. Preheat the oven to 350°F.

Make the Sweet Potatoes:

  1. Peel the sweet potatoes and cut them into ¾-inch chunks. Tip them into the roasting pan and drizzle with 2 tablespoons of the olive oil.
  2. Season with salt and pepper, sprinkle over the smoked paprika, and give everything a good toss. Add the unpeeled garlic cloves. Put the pan in the oven and roast for 30-40 minutes, until the sweet potatoes and garlic are totally soft. * Set aside to cool to room temperature

Make the Salsa:

  1. Zest the limes into a bowl and squeeze the juice over the top.
  2. Halve, peel, and finely chop the red onion. Stem and finely slice the jalapeno and add it to the bowl. Halve and pit the avocado, dice the flesh, and scoop it into the bowl. Finely chop most of the cilantro and add it to the salsa, reserving a few leaves for garnish * Drizzle in the extra virgin olive oil, season well with salt and pepper, and toss to combine.
  3. Prepare the rest of the salad. Halve the cherry tomatoes. Drain the corn and black beans and rinse well. Stem and dice the bell peppers.
  4. Place the skillet over medium-high heat, add the pumpkin seeds, and toast until they start to pop. Take the pan off the heat.

Assemble and Serve:

  1. Pop the cooled garlic cloves out of their skins into the salsa and discard the skins. Toss to combine. Tip the tomatoes, corn, black beans, and red bell peppers into the roasting pan with the sweet potato.
  2. Drizzle with the remaining olive oil, season with salt, and toss gently to combine. Tip onto a serving plate. Top with the salsa, toasted pumpkin seeds, and the reserved cilantro leaves and serve.

This post was originally published on this site (link)

Leave a Reply