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The Vibrant Roasted Sweet Potato Corn Salad is a delightful fusion of colors, flavors, and textures that makes it a standout dish for any occasion. This salad is not just visually appealing; it also sings with a medley of tastes that come together beautifully, making it a crowd-pleaser at gatherings or a nourishing meal at home. Imagine the warm, earthy sweetness of roasted sweet potatoes mingling with the bright crunch of corn, all topped with fresh herbs and zesty dressing. This dish embodies the essence of a wholesome, vibrant lifestyle.

Roasted Sweet Potato Corn Salad

Discover the joy of vibrant, nutritious eating with this delicious Roasted Sweet Potato Corn Salad! Combining the warm sweetness of roasted sweet potatoes and the crunchy texture of fresh corn, this salad is a feast for the senses. Packed with vitamins and antioxidants, it’s perfect as a side at barbecues or a standalone meal when paired with protein. Enjoy the versatility and flavor of this colorful dish, making it a staple for any occasion!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1/2 red onion, finely chopped

1 avocado, diced

1/4 cup fresh cilantro, chopped

2 tablespoons olive oil

1 tablespoon honey (or maple syrup for a vegan option)

2 tablespoons lime juice

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Optional: Feta cheese, crumbled (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Sweet Potatoes: In a mixing bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and pepper. Toss until the sweet potatoes are evenly coated.

      Roast Sweet Potatoes: Spread the seasoned sweet potatoes on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through for even cooking.

        Cook Corn (if using fresh): If using fresh corn, you may want to roast it alongside the sweet potatoes in the last 10 minutes of roasting. Otherwise, if using frozen or canned, simply thaw or drain the corn and set aside.

          Combine Ingredients: In a large mixing bowl, combine the roasted sweet potatoes (and corn if using fresh), diced red bell pepper, red onion, diced avocado, and chopped cilantro.

            Prepare Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, honey (or maple syrup), lime juice, salt, and pepper. Adjust flavors as desired.

              Drizzle Dressing: Pour the dressing over the salad mixture and gently toss to combine, ensuring all ingredients are well coated.

                Garnish: If desired, finish with crumbled feta cheese for added creaminess and flavor.

                  Chill & Serve: Allow the salad to sit for 10-15 minutes before serving to let the flavors meld, or refrigerate until ready to serve.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings