Need a scrumptious dish to feed the vegans at your holiday table this year? Our vegan roasted sweet potato rainbow salad with lime crema, inspired by Budget Bytes, is so good even the meat-lovers will dig in.
Featuring chunks of spicy roasted sweet potatoes, chili-spiked blackened corn, black beans, red bell pepper, onion, fresh cilantro, and a dairy-free lime-kissed sour cream, this salad boasts vibrant colors and an unexpected side-by-side arrangement of ingredients that will instantly grab the attention of your dinner guests. Get ready for the dinner table conversations to stop and turn into hungry requests to get the first helping of this gorgeous side dish.
This vegan-friendly salad may look complicated with its rainbow array of ingredients, but it is remarkably easy to make. Simply toss the sweet potatoes in oil and spices, then roast until tender. Make the lime crema by whisking together vegan sour cream, lime, garlic, and salt. Next, saute corn kernels in coconut oil and minced serrano chili pepper until deliciously blistered and browned. All you have to do now is assemble the salad. In a large, wide bowl, arrange each of the vegetables side by side so each one shows off its vibrant color. Spoon half the lime crema in the center, and bring this salad to the table with additional lime crema on the side. Your vegan and non-vegan guests will love it!
Roasting sweet potatoes tossed with oil and seasonings transforms them into tender, flavor-packed bites of yum. Combine sweet potatoes, coconut oil, ground cumin, Spanish paprika, and salt.
Roast the sweet potatoes
Spread the sweet potatoes in a single layer on a parchment-lined baking sheet. Roast at 400 F for 30 minutes or until the sweet potatoes are fork tender and the edges are lightly browned. Set them aside for 10 to 15 minutes to cool while you prepare the rest of the ingredients.
Make the lime crema
Traditionally, lime crema is a basic tangy combination of lime, sour cream, and seasonings. Our vegan rendition of the popular Mexican condiment swaps out dairy-based sour cream for vegan sour cream. In a small bowl, whisk together vegan sour cream, lime zest and juice, minced garlic, and 1/4 teaspoon salt. Refrigerate until ready to serve.
Make the blackened corn
Heat a skillet over medium to medium-high heat. Melt coconut oil in the skillet. Swirl the skillet to coat the inside. Add the corn kernels and cook, stirring often, until the corn is starting to brown. Add the serrano chili and cook, stirring often, for 2 minutes or until the corn is blistered and charred on the edges. Set aside to cool slightly.
Assemble the salad and serve
Instead of tossing all the colorful ingredients together, separately arrange the sweet potatoes, roasted sweet potatoes, blackened corn mixture, black beans, red bell pepper, red onion, and fresh cilantro in a large wide bowl. Drizzle some of the lime crema in the center of the salad. Serve the rainbow salad with additional lime crema on the side.
Vegan roasted sweet potato rainbow salad with lime cream
AuthorRecipe inspired by Budget Bytes
For sweet potatoes:
1-1/2 pounds sweet potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons coconut oil
1-1/2 teaspoons ground cumin
1 teaspoon Spanish paprika
salt to taste
For lime crema
8 ounces vegan sour cream
1 fresh lime, zest and juice
1 clove garlic, minced
1/4 teaspoon salt
For blackened corn:
3 ears fresh or frozen corn (thawed) kernels, removed from cob
2 tablespoons coconut oil
1 small serrano chili pepper, minced
salt to taste
1 (15-ounce) can black beans, rinsed, drained
1 red bell pepper, small dice
1/4 red onion, small dice
1/4 bunch fresh cilantro, roughly chopped
Sweet potatoes: Preheat oven to 400 F.
In a large bowl, combine sweet potatoes, coconut oil, ground cumin, Spanish paprika, and salt. Toss well to coat the sweet potatoes with the oil and seasonings.
Line a baking sheet with parchment paper. Pour the sweet potatoes onto the baking sheet, spreading them in a single layer.
Roast the sweet potatoes for 30 minutes or until they are soft and slightly browned on the edges. Remove the baking sheet from the oven and allow the sweet potatoes to cool for 10 to 15 minutes.
Lime crema: In a small bowl, combine the vegan sour cream, lime zest and juice, minced garlic, and 1/4 teaspoon salt. Taste and adjust seasonings if needed. Place the lime crema in the refrigerator until needed.
Blackened corn: Heat a large skillet over medium to medium-high heat. Once hot, add 2 tablespoons coconut oil and swirl to coat the surface of the skillet. Add the corn kernels and cook until the corn is starting to brown. Add the serrano chili and cook, stirring often, for 2 minutes or until the corn is blistered and charred on the edges. Remove from heat and allow the corn mixture to cool slightly.
In a large wide bowl, separately arrange the roasted sweet potatoes, blackened corn mixture, black beans, red bell pepper, red onion, and cilantro to show off each of the ingredients’ colors. Drizzle lime crema in the center of the salad.
Serve the rainbow salad with additional lime crema on the side.