Meatless Meal: Southwestern Sweet Potato Salad with Creamy Chipotle Dressing

Recipes are one thing that I don’t share enough of on my blog…especially delicious meatless meals. Angela is the recipe queen and has a million very healthy and very tasty recipes on her blog. Since it’s meatless Monday, I though this would be a great day to post this recipe!

Hope you enjoy!

Hey there, I’m an Okie readers!

My name is Angela and I blog over at Eat, Spin, Run, Repeat. I’m so excited to be guest posting for Lisa because I’ve got an amazing recipe to share with you today!

I live in Ontario, Canada, and unlike some of you who have been enjoying nice warm weather for quite a while now, it seems that here, spring has been nothing but rain! However, now that the warm weather is officially here, so are the picnics, the patios, the barbecues, and everything else that screams summer.

Although I’m not a vegetarian, I totally understand how going to social events like barbecues can be a little bit limiting in terms of choices if you’re not a meat eater. One of my goals for this month is to jump on the Meatless Monday bandwagon, so lately I’ve been busy in the kitchen coming up with some veggie-friendly recipes that everyone can enjoy. If you’ve got a potluck or social get-together coming up and need ideas, give this recipe a try!

Southwestern Sweet Potato Salad with Creamy Chipotle Dressing

Ingredients:

• 3 cups peeled, diced sweet potato
• 1 cup black beans, rinsed and drained
• 1 cup yellow corn
• 2 spring onions, sliced thinly, white and light green parts
• 1 cup finely diced red bell pepper
• 1 medium red ripe tomato, seeded and diced
• 1/2 jalapeno pepper, finely diced, seeds removed
• 1/2 medium sized avocado, diced
• about ¼ cup roughly chopped cilantro, to garnish if desired

Dressing:

• 2 cloves garlic
• 1/3 cup plain Greek yogurt
• 1 tbsp cilantro paste or about 2 tbsp very finely chopped fresh cilantro (the paste makes for a much smoother dressing)
• 1/2 tsp onion powder
• 1 tsp chipotle chili powder
• 1/4 tsp ground cumin
• 2 tbsp lime juice

Partially fill a pot with water and place a steamer basket over top. Steam the sweet potato until easily pierced with a fork, then allow it to cool.

Meanwhile, prepare all remaining salad ingredients in a large bowl.

In a smaller bowl, whisk together all dressing ingredients. If you are using fresh cilantro and want a smooth consistency, you can use a processor or immersion blender if you want to.

When the sweet potato has cooled off, mix it into the salad and stir to combine. Pour the dressing over top (you may only want to use half, depending on how heavily you like your salads to be dressed!)  and toss to coat. Leave the bowl, covered, in the fridge to let the flavours intensify for at least 1 hour, then serve.

Serves 4.

Nutrition per serving (1/4 of recipe): 237 calories, 4g fat, 1g saturated fat, 0mg cholesterol, 189mg sodium, 43g carbs, 10g fiber, 7g sugar, 9g protein.

I want to say an enormous THANK YOU to Lisa for inviting me over to I’m an Okie, and I hope all of you have a wonderful day!