Get all your veggies in and more with this Sweet Potato Rainbow Salad. It's colourful, delicious and super easy to make! It's very Mexican/cowboy caviar inspired but I added sweet potato to make it a little more hearty and filling.
This Sweet Potato Rainbow Salad is perfect for meal prep and goes down so good with some corn chips! To make it a complete meal with some protein I recommend serving with some grilled chicken breast.
I am LOVING chopped salads and salads that keep well in the fridge for meal prep. If you're looking for more recipes like this you'll also love my Leek and Feta Pasta Salad or my Grilled Chicken and Greens Chopped Salad.
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Why you need to make this Sweet Potato Rainbow Salad
It's full of vegetables
It's no secret that eating a variety of vegetables is good for you! You get an amazing variation of vitamins and minerals with this salad.
It's easy to make
All you do is chop everything and pop it in a bowl. Plus the extra step of baking the sweet potato, but that's literally it! It's sooo easy.
It's perfect for meal prep
This rainbow salad will keep perfectly in the fridge for up to 4 - 5 days. It's great to have on its own or along side other dishes and proteins throughout the week!
Ingredients for Sweet Potato Rainbow Salad
- Sweet Potato
- Black Beans
- Corn
- Red Onion
- Coriander
- Tomato
- Cucumber
- Avocado
- Jalapeno
- Coriander
- Lime
- Sea Salt
See recipe card for quantities.
Hint: If you are going to prep this and eat over a couple of days, don't add the salt until it's time to eat it. Salt draws the water out of veggies so you'll end up with a soggy salad and a pool of water at the bottom of your container if you mix salt into it and then leave it.
Storage
Store this in the fridge for up to 4 - 5 days (remember to leave the salt out until its time to serve!!)
What I recommend eating this Sweet Potato Rainbow Salad with
You can treat this salad almost like a salsa or cowboy caviar and scoop it up with some delicious corn chips! And I also have grilled some chicken breast to eat with it to make it a nice whole meal.
Related
Looking for other recipes like this? Try these:
Sweet Potato Rainbow Salad
Ingredients
- 1 sweet potato (approx 400g), peeled and diced into 2 cm cubes
- 1 small red onion finely diced
- 1 tomato finely diced
- 1 400g can black beans rinsed and drained
- 1 185g can corn rinsed and drained
- 1 capsicum finely diced
- 1 lebanese cucumber (or 4 baby qukes), finely diced
- 1 avocado diced
- 1 jalapeno finely diced
- 1 lime juiced
- ½ cup coriander leaves, finely chopped
- sea salt
- pepper
Instructions
- Preheat oven to 200C, place the sweet potato on a lined baking tray, drizzle with olive oil, salt and pepper and bake for 15 - 20 minutes until soft
- To a large mixing bowl or tray, add the cooked sweet potato with the rest of the ingredients and a good squeeze of lime. Season with extra salt as needed and toss to combine.
- Eat as is or serve with corn chips like a salsa, or with some grilled protein to make it a full meal. Enjoy!
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