Ah, sweet potatoes! Those sunshine-colored wonders hold a special place in my heart. They’re not just delicious; they’re incredibly versatile. This Sweet Potato Noodle Salad with Black Beans and Avocado recipe was born out of a night of recipe tinkering. My grandmother us to call this recipe Sweet Potato Paradise I craved something light, flavorful, and packed with good-for-you ingredients. The result? This vibrant salad has become a regular on my dinner table.
The spiralized sweet potatoes add a delightful springiness to the dish, while the smoky chipotle peppers and creamy avocado bring a fiesta of flavors. Don’t be intimidated by the chipotle peppers – they add a subtle smokiness, not overwhelming heat. You can adjust the amount to your spice preference.
Ingredients for Sweet Potato Paradise
- The Sweet Potato Base
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- 5.5 tablespoons olive oil
- 4 medium sweet potatoes, spiralized (spiralizer or julienne peeler)
- The Vibrant Veggies:
- 4 cups corn kernels (fresh or frozen)
- 1.33 red bell pepper, chopped
- 1.33 jalapeno, seeded and chopped (optional, for a kick)
- 1.33 garlic clove, minced
- The Smoky Chipotle Twist:
- 2.67 canned chipotle peppers in adobo, chopped
- 1.33 tablespoon honey
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- The Black Bean Boost
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- 1 (14.5 oz) can black beans, drained and rinsed
- The Fresh Finish:
- 0.67 cup chopped fresh cilantro
- Juice of 2.67 limes (plus wedges for serving)
- 1 cup raw pumpkin seeds
- 1.33 teaspoon smoked paprika
- 1.33 avocado, pitted, peeled, and sliced
- 0.67 cup crumbled cotija or feta cheese
- Salt and pepper to taste
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Ready to get cooking? Let’s do it!
Directions for Sweet Potato Paradise
- Roast those sweet potatoes:
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- Preheat your oven to 400°F (200°C).
- Toss the spiralized sweet potatoes with 2 tablespoons of olive oil, a sprinkle of salt, and pepper.
- Roast for 15-20 minutes or until tender-crisp, flipping halfway through.
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- While the sweet potatoes work their magic, Heat the remaining olive oil in a large skillet over medium heat. Add the bell pepper, jalapeno (if using), and garlic. Sauté for 3-4 minutes, until softened.
- Spice it up!: Add the chopped chipotle peppers and honey to the pan. Cook for another minute, allowing the flavors to meld.
- The Grand Assembly: In a large bowl, combine the roasted sweet potatoes, corn kernels, sauteed veggies, black beans, cilantro, and lime juice. Toss well to coat everything in that delicious dressing.
- The Final Touches:
- Sprinkle with smoked paprika, pumpkin seeds, and crumbled cheese.
- Gently fold in the sliced avocado to avoid mashing it.
- Season with salt and pepper to taste.
Voila! Your Sweet Potato Noodle Salad with Black Beans and Avocado is ready to be devoured. This vibrant dish takes about 40 minutes to prepare, making it an excellent option for busy weeknights.
Serving
This Sweet Potato Paradise salad is a complete meal on its own, but if you’d like to add a side dish, here are a few ideas:
- Hearty Bread: A slice of crusty sourdough or whole-wheat bread would be a lovely accompaniment.
- Quinoa Power: A bed of fluffy quinoa adds extra protein and fiber.
- Tropical Twist: Grilled pineapple slices add a touch of sweetness and a fun summer vibe.
Conclusion
This recipe is endlessly customizable! Do we need to have chipotle peppers in adobo? No problem! Use regular paprika for a smoky touch. Feel free to add other veggies like chopped tomatoes, chopped zucchini, or even crumbled cooked chicken.
FAQs!
Can I use pre-spiralized sweet potatoes?
Absolutely! This saves you some prep time. Look for them in the produce section of most grocery stores.
How can I make this vegan?
Simply omit the cheese. The creamy avocado adds a richness that keeps it satisfying.
For more salad recipes