7 Days Fun of Clean RecipesDownload
26Jun, 19
Clean Food Love
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Chili-Roasted Sweet Potato Salad

A spicy, tangy version of a hearty Summertime Potato Salad to bring to the BBQ or Potlucks!

The seasonings coating the roasted sweet potatoes are a phenomenal blend that really brings out a delicious southwestern-style kick!

Add a bunch of in-season goodies, and give it all a big squeeze of fresh lime juice! YUM.

This Salad is a super hearty, filling, nutritious dish that is a complete meal idea if you’re looking for a #MeatlessMonday option.Makes 4 servings


  • 4 medium sweet potatoes/yams, peeled and chopped into bite-sized cubes cubes
  • sea salt and fresh ground black pepper, to taste (about 1/8 teaspoon each)
  • 2 Tbsps avocado or olive oil
  • 1/2 tsp chipotle powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 Tbsp dried oregano
  • 1 Tbsp smoked paprika
  • 1 red bell pepper, diced
  • 1 red onion, sliced
  • 15 oz. black beans, drained and rinsed if using canned
  • 1 cup organic corn, roasted or steamed for a few minutes until crisp-tender
  • 1/2 cup crumbled cheese of choice, blue cheese, cotija, feta, or cheddar jack
  • 1/2 cup fresh cilantro or parsley leaves, chopped
  • 2 Tbsps extra virgin olive oil
  • 1 fresh lime, juiced


Preheat your oven to 400 degrees f. and line a large baking tray with parchment paper.Toss your chopped sweet potatoes with 2 tablespoons of avocado oil, then sprinkle with sea salt, & pepper, and all seasonings, then place in a single layer on your prepared baking sheet.Roast 15-18 minutes, or until potatoes are tender, stirring once during time.To assemble the salad, add all remaining chopped ingredients to a large bowl, then gently toss with extra virgin olive oil and fresh lime juice. This salad tastes great eaten warm, or cold. Stays good refrigerated for about 24 hours.



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