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. ALSO TRY: Roasted sweet potatoes with cinnamon pecan crunch 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!
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Prepare the sweet potatoes for roasting
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.
Vibrant colors make for a beautiful platter
So fresh!
A hearty salad you can feel good about eating
Have a bite!
MORE: See 6 of the best vegan recipes to try
Yield 6 servings Courses Sides
1-1/2 pounds sweet potatoes, peeled, cut into 1/2-inch cubes2 tablespoons coconut oil1-1/2 teaspoons ground cumin1 teaspoon Spanish paprikasalt to taste
For lime crema
8 ounces vegan sour cream1 fresh lime, zest and juice1 clove garlic, minced1/4 teaspoon salt
For blackened corn:
3 ears fresh or frozen corn (thawed) kernels, removed from cob2 tablespoons coconut oil1 small serrano chili pepper, mincedsalt to taste
For salad:
1 (15-ounce) can black beans, rinsed, drained1 red bell pepper, small dice1/4 red onion, small dice1/4 bunch fresh cilantro, roughly chopped
