As you may know, this year, I have been focused on creating high protein, gluten free vegetarian recipes, and my gluten free Mexican sweet potato spinach salad falls into that category.

I had been craving a Mexican-inspired salad with avocado dressing, and that’s exactly what I created.

I was blown away by how beautifully this dish turned out; however, there was one “problem.” Even though I was using small quantities of ingredients, it still produced plenty of leftovers. While I don’t usually mind leftovers, salad is not the ideal leftover meal.

This meal is a two for one gluten-free dinner specialty! After you make and enjoy the Mexican sweet potato spinach salad, refrigerate your leftovers and pull them out the following night to make your soup. All you need to do is add the stock and let it simmer for about 10 minutes.

You can also make the soup the same night you make the salad if you want to up your meal prep game by adding your leftovers to a pot, adding enough stock to cover everything, and allowing it to simmer for 10 minutes. Let it cool and refrigerate it for the next night or add to a gallon bag and freeze! Regarding the stock to use, that is up to you; you can use either chicken stock or vegetable stock. Either one works fabulously, and it is up to you whether or not you want a vegetarian soup.

Mexican Sweet Potato Spinach Salad

This gluten free vegetarian salad (and soup!) recipe is hearty, flavorful, and loaded with nutritious veggies. Make it for yourself, and let me know whether you prefer the salad or soup option more!

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine Mexican

Servings 4 people

Calories 583 kcal

Ingredients

  

1x2x3x

• 1 large Avocado
• 1/2 cup Greek Yogurt
• 3 tbsp Olive Oil
• 1 tbsp White Wine Vinegar
• 1 tsp Minced Garlic
• 1 Shallot
• 1 Lime juice and zest
• 3 tbsp Water
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Vedam’s Seasoning Blend
• 1 tsp Dried Chives
• 1 tsp Dried Parsley
• 1/4 tsp Dried Cilantro optional
• 2 Sweet Potatoes peeled and cubed into 1/2” cubes
• 2 tbsp Olive Oil or Avocado Oil
• 1 Sweet Onion chopped
• 1 Bell Pepper
• 1 11 oz can Black Beans rinsed and drained
• 1 11 oz can Corn rinsed and drained
• 1 tsp Minced Garlic
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1/2 tsp Vedam’s Seasoning Blend
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 1/2 tsp Oregano
• 1/4 tsp Chili Powder
• 1/4 tsp dried Cilantro
• 1 cup Cherry Tomatoes washed and halved
• 2 Fresh Avocados
• 8 oz Bag Fresh Spinach

Instructions

 

• Make avocado dressing and place it into the refrigerator until ready for use.
• Bring a pot of water to boil with 2 tsp of salt in water.
• While water is beginning to boil, wash and peel sweet potatoes, and cube into 1/2” pieces. Once water is boiling, add sweet potatoes to water and allow them to boil for 6 - 8 minutes. Remove sweet potatoes from boiling water, and shock with cold water to stop all cooking.
• While sweet potatoes are boiling, add olive oil to a large skillet on medium heat and sauté the onion and bell pepper. Once sweet potatoes are done, add sweet potatoes to the mixture. Also, add black beans and corn to the mixture. Add garlic, salt, pepper, Vedam’s Seasoning Blend, cumin, coriander, oregano, chili powder, and cilantro to the mixture and continue to simmer on low heat for five minutes.
• When you are ready to create your salad, place your desired amount of spinach onto your plate, arrange cherry tomatoes and sliced avocado around the plate, top with sweet potato mixture, and finish with a dollop of avocado dressing. Serve & ENJOY!
• (Bonus Step) Turning this into soup! Using all of your leftovers, and I do mean everything, the sweet potato mixture, the cherry tomatoes, spinach, and even avocado (if there is any left), and add this to a medium stockpot. Use enough vegetable stock or chicken stock to cover the other ingredients and simmer on low heat for at least 10 minutes, and serve!

Nutrition

Calories: 583kcalCarbohydrates: 53gProtein: 11gFat: 40gSaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 580mgPotassium: 1806mgFiber: 18gSugar: 14gVitamin A: 23583IUVitamin C: 98mgCalcium: 189mgIron: 5mg

Keyword Gluten Free, gluten free salads

Tried this recipe?Let us know how it was!