Roasted Sweet Potato Rainbow Salad with Lime Crema
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
6 1.33 cups each
-
Calories
3992 kcal
-
Cuisine
American, International, Vegetarian, gluten-free
Roasted Sweet Potato Rainbow Salad with Lime Crema
Description
The salad centers on sweet potatoes peeled, diced, tossed with neutral oil, cumin, and salt, then roasted until tender with browned edges. Meanwhile, frozen corn is blackened in a skillet to develop a slight char and smoky flavor. The black beans, diced red bell pepper, quartered red onion, and chopped cilantro introduce fresh, crisp elements and color contrast.
The lime crema blends sour cream with fresh lime zest and juice, minced garlic, and salt, offering a bright and creamy dressing that complements the roasted components. The salad combines warm, soft, and smoky vegetables with fresh and tangy elements, making it suitable as a side dish or light meal with varied textures and flavors.
The recipe suggests starting the corn thawing early and preparing the lime crema ahead to chill. Using leftover red onion to make pickled onions is noted as an accompaniment particularly suited for tacos or burritos.
Ingredients
LIME CREMA
- 8 oz. sour cream $1.00
- 1 lime $0.50, fresh
- 1 garlic $0.08, small clove, minced
- 1/4 tsp salt $0.02
ROASTED SWEET POTATOES
- 1.5 lb. sweet potato $1.57
- 2 Tbsp neutral cooking oil $0.08, generic cooking oil
- 1 tsp cumin $0.10, ground
- salt $0.02, to taste
BLACKENED CORN
- 1 lb. corn kernels $1.49, frozen, thawed
- 2 Tbsp neutral cooking oil $0.08, generic cooking oil
- salt $0.02, to taste
SALAD
- 1 oz. can black beans $0.99
- 1 red bell pepper $1.50
- 1/4 red onion $0.25
- 1/4 bunch cilantro $0.23, fresh
Instructions
- If you haven't yet, take the corn out of the freezer and allow it to begin thawing. Preheat the oven to 400ºF.
- Peel the sweet potatoes, then cut them into a small dice (1/4-1/2 inch cubes). Place the cubes on a baking sheet, drizzle with cooking oil, cumin, and a pinch or two of salt. Toss the sweet potato cubes until they are all coated in oil and spices. Roast the sweet potatoes for about 30 minutes, or until they are soft and slightly browned on the edges. Remove from the oven and let cool slightly.
- While the sweet potatoes are roasting, prepare the lime crema. Use a small-holed cheese grater or a zester to remove the thin layer of green zest from the lime. Add about 1 tsp of the zest and 1 Tbsp of the lime juice to the sour cream, along with the minced clove of garlic and 1/4 tsp of salt. Stir to combine. Taste and adjust the lime juice as desired. Refrigerate the crema until ready to use.
- Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the surface of the skillet. Add the thawed corn and let cook until the corn is blistered and charred on the edges. Avoid stirring too often to allow it to blacken a bit. Let the corn cool slightly.
- Finely dice the red bell pepper and red onion. Rinse and drain the black beans. Pull the cilantro leaves from their stems and then roughly chop.
- Combine the roasted sweet potatoes, blackened corn, black beans, red bell pepper, red onion, and cilantro in a large dish. Stir to combine. Add some of the lime crema and toss until the salad is lightly coated. Add a little more lime crema on top just before serving.
Notes
- The red onion leftovers can be quick-pickled to enhance tacos and burritos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.33 cups each
Amount Per Serving
Calories 3992 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 399.2kcal | 20% |
| Carbohydrates | 55.3g | 18% |
| Protein | 9.72g | 19% |
| Fat | 17.68g | 27% |
| Sodium | 472.52mg | 20% |
| Fiber | 11.45g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
