Why You’ll Love This Spicy Sweet Potato Salad
If you’ve only ever had the traditional mayo-heavy potato salad, this Spicy Sweet Potato Salad recipe is going to change the game for you. Roasted sweet potatoes bring natural caramelized sweetness, black beans and corn add plant-based protein, toasted pepitas give a satisfying crunch, and a zesty lime-chipotle dressing ties it all together with smoky heat.
This vibrant dish works as a side for summer BBQs, a make-ahead meal-prep option, or even a holiday table standout. It’s colorful, nutrient-dense, gluten-free, and easily adaptable for vegan diets. Best of all? It’s just as filling and hearty as a main course salad.
🛒 Ingredients You’ll Need
For Roasted Sweet Potatoes:
- 2 large sweet potatoes (about 1.5 lbs / 700 g), cubed into Âľ-inch pieces
- 2 tbsp olive oil (or avocado oil)
- 1 tsp smoked paprika
- ½–1 tsp chipotle chili powder (adjust for spice preference)
- ½ tsp ground cumin
- ½ tsp salt
- ÂĽ tsp black pepper
For Salad Assembly:
- 1 can black beans (15 oz / 425 g), rinsed and drained
- 1 cup corn (frozen thawed, or canned, drained)
- ½ medium red onion, finely chopped
- ½ cup fresh cilantro, chopped
- ÂĽ cup toasted pepitas (pumpkin seeds)
- ½ cup crumbled feta cheese (or vegan alternative)
For Zesty Lime-Chipotle Dressing:
- ÂĽ cup fresh lime juice (about 2 limes)
- ÂĽ cup extra virgin olive oil
- 1 tbsp maple syrup (or agave)
- 1 garlic clove, minced
- ½ tsp ground cumin
- ¼–½ tsp chipotle chili powder
- ÂĽ tsp salt
- Pinch of black pepper
👩‍🍳 Step-by-Step Instructions
1. Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potatoes with oil, paprika, chipotle, cumin, salt, and pepper.
- Spread in a single layer on a lined baking sheet.
- Roast for 25–30 minutes, flipping halfway, until caramelized and tender. Let cool slightly.
2. Prepare Salad Components
- Rinse and drain beans.
- Thaw or drain corn.
- Chop onion and cilantro.
- Toast pepitas in a dry skillet for 3–4 minutes until fragrant.
3. Make the Dressing
- Whisk lime juice, olive oil, maple syrup, garlic, cumin, chipotle, salt, and pepper until emulsified.
4. Assemble the Salad
- In a large bowl, combine roasted sweet potatoes, beans, corn, onion, and cilantro.
- Pour in dressing and toss gently.
- Fold in feta and pepitas.
- Garnish with extra cilantro and serve warm, room temp, or chilled.
🥗 Nutrition Highlights (Per Serving, ~5 servings)
- Calories: 380 kcal
- Protein: 10 g
- Carbs: 48 g
- Fiber: 9 g
- Fat: 16 g
- Vitamin A: 320% DV
- Magnesium: 25% DV
Why It’s Healthy:
- Sweet Potatoes → Rich in beta-carotene for eye health.
- Black Beans → High in plant protein + gut-friendly resistant starch.
- Pepitas → Excellent source of magnesium and zinc.
- Olive Oil & Feta → Provide healthy fats for satiety.
đź’ˇ Serving Suggestions
- As a BBQ Side Dish → Pairs beautifully with grilled chicken, salmon, or steak.
- Tex-Mex Twist → Add avocado, jalapeños, and serve with tacos or fajitas.
- Mediterranean Style → Swap feta for goat cheese, add roasted red peppers.
- Meal-Prep Bowl → Serve over quinoa or spinach for a hearty lunch.
- Holiday Alternative → A lighter, colorful replacement for heavy casseroles.
⏱️ Make-Ahead & Storage Tips
- Make Ahead: Roast sweet potatoes and prep dressing 2 days in advance. Store separately.
- Fridge Storage: Keeps well in an airtight container for 3 days.
- Meal-Prep Hack: Keep dressing separate until serving to preserve texture.
- Avoid Freezing: Sweet potatoes get mushy when thawed.
âť“ Frequently Asked Questions (FAQ)
Q: Can I make this salad vegan?
👉 Yes! Omit feta or use a vegan alternative. Maple syrup makes the dressing 100% vegan.
Q: Can I serve it hot instead of cold?
👉 Absolutely. It’s delicious slightly warm right after roasting.
Q: Can I make it oil-free?
👉 Swap olive oil with tahini or avocado purée for a creamy, oil-free dressing.
Q: Is this good for weight loss?
👉 Yes. It’s high in fiber and protein, which keeps you full, while being nutrient-dense and under 400 calories per serving.