Can I make this salad ahead of time?

Definitely! In fact, the flavors improve if it sits for a bit. Assemble the salad and refrigerate for up to 24 hours. For the freshest avocado, you can add it just before serving.

What if I don’t like hot sauce?

No worries! You can leave it out altogether, or replace it with a little smoked paprika or extra cumin for warmth without heat.

Can I serve this salad warm?

Absolutely. While it’s delicious cold, gently warmed sweet potatoes give the salad a cozy twist. Just don’t add avocado until just before serving to preserve its texture.

Is there a dairy-free option?

Yes! Substitute the Greek yogurt with your favorite dairy-free plain yogurt. The rest of the ingredients are naturally dairy-free, so it’s an easy swap.

Rachel's Favorite Sweet Potato Salad Recipe

Description

Rachel’s Favorite Sweet Potato Salad is a vibrant and nutritious dish featuring roasted sweet potatoes, creamy avocados, zesty lime, black beans, and a tangy yogurt dressing with fresh herbs. This salad is perfect as a healthy main-course or a wholesome side, enjoyed either fresh or chilled.

Ingredients

Units Scale

Roasted Sweet Potatoes

- 4 medium sweet potatoes or yams, diced
- 2 Tbsps avocado oil or extra virgin olive oil

Fresh Vegetables & Beans

- 1 pint cherry tomatoes, halved
- 2 avocados, diced
- 1 fresh lime, juice and zest of
- 1 cup black beans (rinsed if canned)

Dressing

1/2 cup plain Greek yogurt
1 Tbsp favorite hot sauce (adjust to taste)
2 tsps ground cumin
1 Tbsp apple cider vinegar
Sea salt and pepper, to taste
1 bunch chopped fresh parsley, cilantro, or chives (use your favorite)

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Instructions

Preheat Oven – Preheat your oven to 425°F (220°C) to ensure it reaches the proper roasting temperature.
Prepare Baking Tray – Line a large sheet pan with parchment paper to prevent sticking and make cleanup easier.
Roast Sweet Potatoes – Toss the diced sweet potatoes with oil on the prepared sheet pan, spreading them out in an even layer. Roast in the preheated oven for 25-30 minutes, or until they are nicely browned and crisp.
Prep Avocados – While sweet potatoes are roasting, drizzle the diced avocados with fresh lime juice and zest. Gently stir to coat well and set aside, which helps prevent browning and adds flavor.
Make Dressing – In a large serving bowl, whisk together the Greek yogurt, hot sauce, ground cumin, apple cider vinegar, chopped fresh herbs, and a pinch of sea salt and pepper until well combined.
Cool Sweet Potatoes – Allow the roasted sweet potatoes to cool for a few minutes after removing from the oven. This prevents wilting and mushiness of the salad ingredients.
Assemble Salad – Add the cooled sweet potatoes, cherry tomatoes, black beans, and lime-avocado mixture into the bowl with the dressing. Gently toss everything together until evenly coated.
Garnish & Serve – Sprinkle additional fresh herbs on top if desired. Serve immediately for a warm salad, or refrigerate covered for up to 24 hours for a chilled version.

Notes

You can make the salad ahead and refrigerate for up to 24 hours; just add avocados right before serving for best texture.
Adjust the hot sauce to your preferred spice level.
Fresh herbs can be swapped according to what you have on hand or personal preference.
For a vegan version, substitute the Greek yogurt with a plant-based yogurt.

Nutrition

Serving Size: 1/8 of salad
Calories: 210
Sugar: 6g
Sodium: 250mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 7g
Protein: 5g
Cholesterol: 2mg