Creamy and spicy, this Vegan Sweet Potato Salad With Avocado Dressing is the perfect side to take to your next cookout!
This sweet potato salad with avocado dressing was inspired by one of my favorite Mexican side dishes, ensalada de camote! I learned how to prepare it during a cooking class in Mexico last summer, and it appears there are many variations, most made with orange sweet potatoes. Though I’ve made that original recipe many times, this past weekend I was inspired to tweak it, giving it my own interpretation and using white sweet potatoes instead.
This sweet potato salad is the perfect side to take to any potluck or cookout event, and you can pair it with any protein you like. Plus, it only gets better with time in the refrigerator, so it’s ideal for making the day before you need it!
Instead of the mayonnaise used in most potato salad recipes, the creaminess here comes from a spicy avocado dressing, which is vegan-friendly and full of healthy fats.
Is Sweet Potato Salad with Avocado Dressing Healthy?
Absolutely! This vegan sweet potato salad is full of nutrient-dense ingredients, and it’s as wholesome as it is tasty. Sweet potatoes provide a natural source of fiber, vitamin A, and potassium, and the avocado spread is full of healthy fats that help keep you feeling satisfied between meals.
With additions like corn, bell peppers, and fresh cilantro, this salad is full of vitamins and minerals.
If you’re looking to make this recipe even healthier, consider making your own Avocado Spread from scratch. You could also add some dark leafy greens, like spinach or arugula, to increase the fiber and nutrient density of the meal.
Where Is Ensalada De Camote From?
Ensalada de camote, the inspiration behind this sweet potato salad recipe, has roots in Latin American cuisine, where sweet potatoes (known as camote) are a versatile and nutritious staple.
The dish is especially popular in Mexico, where sweet potatoes are used in everything from salads to traditional dishes like camotes enmielados (candied sweet potatoes), often prepared during festive times like Día de Muertos (Day of the Dead).
Ensalada de camote can be made with roasted or boiled sweet potatoes alongside quinoa, leafy greens, a cheese like feta or goat cheese, dried fruits for sweetness, nuts, and often a citrus-based vinaigrette.
How to make ahead and store
This salad actually improves when made the day before! Allowing the flavors to meld overnight makes for a more flavorful salad. Store the salad in an airtight container in the refrigerator, where it will keep for up to 3 days. Stir before serving to redistribute any dressing or seasonings that may have settled.
Serving Suggestions
Looking for a great vegan main to pair this salad with? Try this juicy Vegan Meatloaf, and round off the meal with a side of Sautéed Broccolini. If you’re not vegan, this sweet potato salad pairs perfectly with your favorite meats or fish. Try it with these Chicken Tenders With Mexican Couscous Crust, some Smoked Pork Chops, or even some Salmon Steaks. To finish off the meal, you can’t go wrong with these Bionicos (Mexican Fruit Bowls).
Recipe
Ingredients
- 3 pounds large white sweet potatoes (roughly 2 1/2) halved
- 1 1/3 cups corn kernels thawed, if frozen
- 1 cup onion (roughly 1 large) diced
- 2 teaspoons ground cumin
- 2 tablespoons white vinegar
- 1 cup red bell pepper (roughly 1 large) minced
- 1 cup chipotle flavored avocado spread I used Go Avo
- 1/2 cup cilantro roughly chopped, firmly packed
- 1 teaspoon salt to taste
- Freshly ground black pepper to taste
Instructions
- Place the potatoes in a large pot of generously salted water and bring to a boil. Once boiling, reduce the heat to medium-high to keep the water at a rolling boil and cook the potatoes until fork-tender, about 25 to 30 minutes. Drain the tender potatoes and let them cool until you are able the handle them.
- While the potatoes cook, heat a dry grill pan on medium-high heat. Combine the corn, onion, and cumin in a medium bowl and add to the preheated grill pan. Cook, stirring occasionally, until the onion and corn is nice and charred, about 10 minutes. Once cooked, transfer to a small bowl until ready to use.
- Once the potatoes are cool, peel away the skin and chop them into 1/2-inch to 3/4-inch cubes. Place the cubed potatoes into a large bowl and drizzle with the vinegar. Mix well to evenly coat the potatoes.
- Add the charred corn and onion mixture, along with the minced red pepper, avocado spread, cilantro, salt, and pepper into the bowl and toss until creamy and evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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