Southwest Sweet Potato Salad Recipes

SOUTHWESTERN SWEET POTATO SALAD RECIPE

Steps:

• Preheat oven 425°F. Line baking pan with foil and coat with nonstick cooking spray.
• On prepared pan, toss together sweet potatoes, salt and pepper, and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool.
• In a large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans, and cilantro.
• In a blender, puree lime juice, garlic, jalapeño, and remaining 2 tablespoons oil. Toss with the mixture.

MESA GRILL'S SOUTHWESTERN POTATO SALAD

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

SOUTHWEST SWEET POTATO SALAD

Steps:

• Preheat oven or gas grill to 375 degrees 1. Peel sweet potatoes and cut into 1 inch square chunks. Rinse chunks in water to remove starch. 2. Slice Onion and combine with sweet potato chunks. 3. Toss sweet potatoes and onion with oil and spices. 4. Spread on foil lined sheet pan and roast in oven for 45 minutes or until sweet potatoes are soft. Or put in foil packet and cook on grill. 5. When cooked, put sweet pototo mixture in large bowl and toss with the juice of two limes. 6. Add black beans and leave to cool for 15 minutes. 7. Add queso fresco and cilantro and toss gently. 8. Serve at room temperature, garnished with lime wedges and sprigs of cilantro.

MEATLESS SWEET POTATO BURRITO BOWL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a cooking sheet and spread evenly.
• Roast sweet potatoes in the preheated oven until tender, 15 to 20 minutes. Set aside and let cool.
• Meanwhile, slice 1/2 of the yellow onion and set aside; chop remaining half.
• Heat 1 tablespoon grapeseed oil in a pot over medium-high heat. Add chopped onions and cook for 2 to 3 minutes. Add beans and 1/2 taco seasoning packet and mix well. Add fire-roasted tomatoes, reduce heat to low, and simmer beans for 15 minutes.
• At the same time, heat remaining grapeseed oil in a skillet over medium heat. Add sliced yellow onions, poblano, and red bell pepper. Mix well and add remaining taco seasoning packet; stir to combine the flavor. Cook mixture for 5 to 7 minutes.
• Add cooked rice to a bowl, then add the roasted sweet potatoes, black bean mixture, and sautéed onions, poblano, and red bell peppers.