Summer Sweet Potato Salad
This Summer Sweet Potato Salad is a welcome addition to any barbecue or backyard party. Made with sautéed sweet potatoes, avocado, black beans, and a homemade spicy dressing, this loaded southwest salad is ready to eat in under 15 minutes!
- 2 tablespoon olive oil
- 2 cups sweet potatoes peeled and diced
- 4 cups romaine lettuce or more
- 1 cup grape tomatoes sliced
- 1/2 cup black beans rinsed
- 2 tablespoon feta cheese optional, regular or vegan
- 2 tablespoon sunflower seeds
- 1 avocado
- spicy avocado dressing
Heat the olive oil in a large skillet over medium heat. Add the sweet potatoes and cook for 5-8 minutes, stirring often, until they're golden brown on the outside and can easily be pierced with a fork.
Meanwhile, divide the lettuce amongst 2 bowls/plates, then top it with the tomatoes, beans, feta cheese, and sunflower seeds.
Once the potatoes are cooked, divide them amongst the bowls, then add the avocado and drizzle with my spicy avocado dressing (or dressing of your choice). Enjoy!
*Calories are per serving and are an estimation
*If you don't want to pan-sear the sweet potato, you can roast it or grill it instead (see the full blog post for details).
*To make vegan: use vegan feta cheese or omit the cheese
Calories: 465kcal | Carbohydrates: 54g | Protein: 14g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 15mg | Sodium: 282mg | Potassium: 1572mg | Fiber: 18g | Sugar: 10g | Vitamin A: 27903IU | Vitamin C: 27mg | Calcium: 194mg | Iron: 4mg