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Sweet Potato Rainbow Salad Feature Image

Sweet Potato Rainbow Salad

Sarah
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizer, Dinner, Lunch, Salad, Side Dish, Snack
Cuisine Australian, Mexican
Servings 4
Calories 201 kcal

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!

Nutrition

Calories: 201kcalCarbohydrates: 31gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 44mgPotassium: 873mgFiber: 12gSugar: 8gVitamin A: 9403IUVitamin C: 64mgCalcium: 123mgIron: 3mg
Keyword baked sweet potato, rainbow salad, salad, Sweet potato rainbow salad
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