Mexican Sweet Potato Salad with Pumpkin, Beans, Corn and Lime Dressing
A hearty autumn salad with roasted sweet potato and pumpkin, plus black beans, corn and creamy avocado. The lime and chili dressing gives it the typical Mexican flavor.
By yumbelo · 4 servings · 40 minutes
Ingredients
- 500 g Sweet potato
- 400 g Hokkaido pumpkin
- 3 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Chili powder
- 1 can Can of black beans (drained)
- 150 g Corn kernels (from the can, drained)
- 1 pc Romaine lettuce
- 2 pc Avocado
- 1 pc Red onion
- 1 bunch Coriander
- 2 pc Lime(s), juice and zest
- Salt
- Pepper
Method
- Preheat the oven to 200 °C top and bottom heat. Peel the sweet potato and pumpkin, remove the seeds and cut into roughly 2 cm cubes.
- Toss the cubes with 1 tbsp olive oil, cumin, paprika, chili powder, salt and pepper, spread them on a baking sheet and roast for 25 to 30 minutes until soft and lightly browned.
- Drain the black beans and the corn and rinse briefly with water.
- For the dressing, whisk the juice of 2 limes with 2 tbsp olive oil, some lime zest, salt and pepper.
- Wash the romaine lettuce, spin it dry and cut into broad strips. Finely dice the onion and chop the coriander.
- Halve the avocados, remove the pits, peel and cut into pieces.
- Mix the lettuce, beans, corn and onion in a large bowl, pour the dressing over and toss well.
- Fold in the lukewarm sweet potato and pumpkin cubes and the avocado, sprinkle with coriander and serve immediately.