Description
Chipotle Lime Sweet Potato Salad is a smoky, tangy, and slightly spicy twist on classic potato salad. Roasted sweet potatoes are tossed with a zesty chipotle-lime dressing, black beans, corn, and fresh herbs—making it a vibrant side dish perfect for summer meals or meal prep.
Ingredients
Units
Scale
- 3 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta or cotija cheese (optional)
- 1/2 cup plain Greek yogurt or mayonnaise
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1–2 chipotle peppers in adobo, minced
- 1 tbsp honey or maple syrup
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes, stirring halfway, until tender and lightly browned.
- In a small bowl, whisk together Greek yogurt, lime juice, lime zest, chipotle peppers, honey, and garlic powder to make the dressing.
- In a large bowl, combine roasted sweet potatoes, black beans, corn, red onion, and cilantro.
- Pour dressing over the salad and toss gently to coat. Add crumbled cheese if using.
- Chill in the refrigerator for 20–30 minutes before serving for best flavor.
Notes
- Adjust chipotle quantity based on your spice preference.
- Great as a vegetarian main or a BBQ side dish.
- Substitute Greek yogurt with vegan mayo for a dairy-free version.
- Leftovers keep well in the fridge for 2–3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 7g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg