Vegan Sweet Potato Salad with Avocado Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smoky, spicy sweet potato salad with fresh vegetables and a creamy avocado-chipotle dressing. This vibrant side dish is a cookout favorite and works well alongside grilled proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds large white sweet potatoes ((roughly 2 1/2) halved )
- 1 1/3 cups corn kernels (thawed, if frozen)
- 1 cup onion ((roughly 1 large) diced )
- 2 teaspoons ground cumin
- 2 tablespoons white vinegar
- 1 cup red bell pepper ((roughly 1 large) minced)
- 1 cup chipotle flavored avocado spread (I used Go Avo)
- 1/2 cup cilantro (roughly chopped, firmly packed)
- 1 teaspoon salt (to taste)
- Freshly ground black pepper (to taste)
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 598mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 733mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 598MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.