Chipotle Sweet Potato Salad with Black Beans & Pepitas

This Chipotle Sweet Potato Salad is the perfect bring-along to any potluck. Smoky chipotle compliments the natural sugars of the sweet potatoes, and it’s brightened with lime and fresh herbs. Black beans and toasted pumpkin seeds, called pepitas, bring protein and fiber to this to this flavor-packed side dish. If you’re looking for an easy crowd-pleasing dish, this naturally vegan, dairy, and gluten free sweet potato salad is the exactly what you need.

Chipotle Sweet Potato Salad
Made up of kitchen staples, this is my go-to side dish to bring along to last-minute potluck invites. Bonus: it's naturally vegan and gluten free.
  1. 3 large sweet potatoes (about 2-2.5 pounds total weight)
  2. 4 tablespoons olive oil, divided
  3. 1 1/2 tablespoons lime juice (from 2-3 limes)
  4. 2 teaspoons canned adobo sauce (from a can of chipotle in adobo)
  5. 1/4 teaspoon ground cumin
  6. 1 15 oz can black beans
  7. 1/4 cup pepitas
  8. 2 green onions
  9. 1/4 cup cilantro, lightly packed
  10. salt and pepper
  1. Preheat oven to 425 F.
  2. Peel the sweet potatoes and cut into inch-sized cubes. Add to a large baking sheet and toss with one tablespoon of the olive oil and salt and pepper to taste. Roast for 15 minutes, or until starting to turn golden brown on the bottom.
  3. While the potatoes are roasting, whisk the remaining olive oil, lime juice, chipotle sauce, and cumin in the bottom of a large bowl.
  4. After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Use a thin metal spatula turn the sweet potatoes. Return to the oven and continue roasting for another 5-10, or until golden brown all over. (That's a total cooking time of 20-25 minutes.) Set aside to cool slightly. (You want them still warm, but not piping hot.)
  5. Drain and rinse the black beans. Chop the green onions and cilantro.
  6. Once everything is prepped, add the still-warm sweet potatoes to the bowl with the dressing and gently toss (the potatoes will absorb all the dressing). Add the black beans, pepitas, and herbs, and gently toss to coat. Enjoy at room temperature. (Salad keeps well in the refrigerator for a few days. Bring back to room temperature before eating.)
Making it with Meleyna



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