Mexican-inspired Sweet Potato Salad

This Mexican-inspired sweet potato salad combines roasted sweet potatoes with juicy cherry tomatoes, creamy avocado, black beans, and salty feta, all brought together with a quick and zesty lime-cilantro dressing. Perfect for a light but satisfying lunch or an effortless dinner.

Author: Jule’s Menu

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2 servings

Calories: 826 kcal per serving

Ingredients

14 ounces - sweet potato
2 teaspoons - canola oil
1 ½ teaspoons - Taco seasoning
½ oz - fresh cilantro
1 small clove - garlic
1 - lime
2 teaspoons - olive oil
salt and pepper
1 tsp - agave syrup
10 ½ ounces - cherry tomatoes
½ - avocado
1 can - black beans
1 ¾ ounces - feta cheese

Instructions

Preheat the oven to 400°F. Wash the sweet potato thoroughly (peel if desired) and cut into roughly ½-inch cubes. In a bowl, toss the sweet potato cubes with the oil and taco seasoning until evenly coated, then spread them out on a baking sheet. Roast the sweet potato cubes in the oven for about 25–30 minutes, until the edges are crispy and the insides are tender.
Meanwhile, wash the cilantro thoroughly, shake dry, and remove the thick stems. Place the leaves (with the thin stems) in a blender. Squeeze the lime and add the olive oil and garlic. Blend until smooth and creamy, with no chunks remaining. Season the dressing with salt and pepper, and, if desired, a little agave syrup to taste.
Wash the cherry tomatoes and cut them in half. Cut the avocado flesh into small cubes. Drain the black beans, rinse them thoroughly, and let them drain well.
Take the sweet potatoes out of the oven and let them cool for about 2–3 minutes. In a large salad bowl, combine the roasted sweet potato cubes, cherry tomatoes, avocado, and black beans. Crumble the feta with your fingers and stir it into the salad along with the dressing. Season with salt and pepper to taste.

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