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Mexican-style Sweet Potato Bean Salad

Recipe Mexican Salad


Last Sunday everyone was arguing about what we should have for dinner… We were all a bit on that ‘lazy Sunday’ mood and didn’t feel like spending hours in the kitchen. I went through a whole bunch of recipes and nothing seemed to be catching my attention…

Being the only person at home that follows a plant-based diet, plus having to please a crowd of 4 people with different tastes and different diets was an obvious challenge… But “search no more”: nothing ever goes wrong with a good Mexican-inspired salad …

Grabbed some basic ingredients such as avocados, onions, black beans, coriander, lime and sweet potato and I was pretty much ready for our little “fiesta”.

The sweet potatoes, together with maple syrup get soft and caramelized and you could easily just eat them like that on their own… But… let’s get back to the salad… Well, the ingredients are listed below and you’ll see how healthy, fresh and filing this salad is. Is also so easy to make that will certainly please both vegans and non-vegans alike.

It is also perfect served with tortilla chips as a dip or as a side salad with tacos.

If you try this recipe, why not sharing your pictures with us using the #comidamor tag?

Mexican-style Sweet Potato Bean Salad
Serves 4
A delicious mexican-inspired salad with caramelized sweet potatoes and beans
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. - 3 medium to large organic sweet potatoes, cubed
  2. - 2 Tbsp olive oil
  3. - 2 Tbsp maple syrup
  4. - ½ tTsp each sea salt, pepper, chili powder, ground cinnamon and ground cumin
  5. - ½ cup whole corn kernels
  6. - 1 cup coriander, chopped
  7. - 1 cup mint, chopped
  8. - ½ cup red onion, diced
  9. - 1 can black beans, rinsed and drained
  10. - 1 package of mixed salad leaves
  11. - Some tortilla chips (I personally love the Quinoa ones)
  12. Dressing
  13. - 1 ripe avocado
  14. - 1 Tbsp olive oil
  15. - 1 lemon, juiced
  16. - ½ cup plum or cherry tomatoes, halved
  17. - 1-2 Tbsp maple syrup
  18. - Pinch each of sea salt and black pepper
  1. - Preheat the oven to 200’C.
  2. - Add cubed sweet potatoes to a large mixing bowl and gently mix them up with olive oil, maple syrup and all spices and herbs.
  3. - Then, lightly grease a baking tray and add the sweet potatoes mixture. Toss to coat and bake for 20 minutes or until soft and lightly caramelized. Taste and adjust seasonings if needed. Set aside.
  4. - In the meantime, prepare the avocado dressing: add the avocado, olive oil, lime juice, halved tomatoes, maple syrup, salt and pepper to a large bowl. Mash/mix to combine. Taste and adjust the seasonings as desired.
  5. - To a salad container, start by adding the mixed leaves at the bottom and then the sweet potatoes, corn and black beans and the avocado dressing on top. Mix them all together with some additional coriander and mint and lime juice and serve with some tortilla chips.
  1. Goes perfect with 'Verdita' drink. Have you tried it? Recipe to follow shortly on another post.
Adapted from Minimalistic Baker
Adapted from Minimalistic Baker
h #comidamor tag and let us know how it went.

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