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Roasted Sweet Potato Salad
May 17, 2020

A colorful take on a classic.



This Mexican-inspired sweet potato salad will be favorite at your next picnic or potluck! You can even use the leftovers as a base for weekday lunches. More on that below! 

I made this recipe for a Mother's Day picnic in a meadow near our farm. It was a hit! The leftovers were even better as the sweet, spicy, and tangy dressing had a change to marinade for longer.


This sweet potato salad puts ‘potato salad’ in a whole new light. There’s texture and crunch from red peppers, black beans add a creamy texture, the corn adds a juicy pop, and the sweet and acidic flavour of the maple dijon dressing brightens the dish!
 

 

Yields:

10 (140g) Servings

Calories:
142
Fibre:
4g

Nutrition Facts

 

 

Protein: 5g

 

Fat: 2g

 

Carbohydrates: 27g

Ingredients:

  • 2 medium (600g) sweet potatoes, diced
  • 1 can (12 oz) whole kernel corn, rinsed
  • 1 can (16 oz) black beans, rinsed
  • 1 bell pepper (150g), diced
  • 4 green onions, chopped
  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • Juice of one lime
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • Pinch of salt and pepper
  • (optional) handful cilantro, chopped

Directions:

  1. Add the diced sweet potatoes to a baking tray. Spritz with non-stick cooking spray and a pinch of salt and pepper. Toss to coat. Bake at 400F for about 30 minutes or until the sweet potato cubs easily pierce with a fork.
  2. Meanwhile, drain and rinse a can of corn and blackbeans. Add the corn and blackbeans to a large mixing bowl.
  3. Dice one bell pepper and 4 sprigs of green onion and add them alongside the corn and blackbean mixture.
  4. While the sweet potatoes roast, prepare the salad dressing by combining one tablespoon each of oil, dijon mustard, and maple syrup. Squeeze in the juice of one lime and ½ teaspoon each of cumin and chili powder. Add a pinch of salt and black pepper and whisk.
  5. When the sweet potatoes cool, too them with the blackbean, corn, and pepper mixture alongside the dressing. Garnish with optional cilantro.
  6. Serve as a side dish or add avocado, chicken, or extra veggies like tomatoes, lettuce, and cucumber for a complete meal.

While the potato salad is the perfect accompaniment to a summer BBQ, you can turn the leftovers into a complete meal and satisfying salad. Just add some protein like chicken and fat like avocado and extra veggies like lettuce, tomatoes, and cucumber.

If you follow the Vitality Nutrition Fundamental Four Formula, this lunch-time salad includes:

  • Volume: romaine lettuce, bell peppers, tomatoes, cucumber
  • Fibre-filled carb: corn, black beans, and sweet potato
  • Fats: avocado + a bit of oil used in the salad dressing!
  • Protein: chicken
  • Freebies: spices in the dressing, small amount of maple syrup, and fresh cilantro!