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Mexican-Sweet-Potato-Spinach-Salad

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
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Salad, Side Dish
Cuisine Mexican
Servings 4 people
Calories 583 kcal

Ingredients
  

  • 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!