Chipotle Roasted Sweet Potato, Corn and Bean Salad (Vegan Gluten-Free)
This Chipotle Roasted Sweet Potato, Corn and Bean Salad is fresh, light yet filling and packed with flavour. Serve with a herby tahini yoghurt base and a delicious kale and cabbage salad for a high-protein, plant-based and wholesome meal.
I love a good salad in the summer seasons, and this one is a great recipe for the in-between seasons as it has roasted vegetables combined with fresh raw veggies, as well as a cooling summery yoghurt tahini base. It is loaded with chipotle spiced flavour, texture and colour and is such a joy to eat. Plus the beans make this salad high in protein and fibre, also making it a great recipe to meal prep.
Why will I love this salad?
This salad is amazing:
- Wholesome, filling yet light and refreshing
- Packed with tender toasted chipotle sweet potatoes and carrot
- Has crispy charred corn
- Loaded with fibre and protein from the red kidney beans
- Refreshing and crunchy with massaged kale
- Great for gut health with quick pickled cabbage
- Has a creamy yoghurt tahini herby base
- Ideal for meal prep
- Ready in 30 minutes
- Ideal for all the family
- Naturally high in protein and fibre
- Plant-based, egg-free and dairy-free
- Gluten-free and easily nut-free
- Delicious to share as a starter or mezze platter
If you already love the sound of this recipe then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourites in the “shop the recipe” section.
For the roasted veggies:
- Sweet potato: these are great as a healthy and wholesome source or carbohydrates for this meal.
- Carrot: this is great to bulk out the roasted veg and add more plant diversity to the meal.
- Olive oil: to roast.
- Chipotle paste: you can find this in most supermarkets and adds all the flavour. Check the heat-rating on your paste as they vary.
- Sweetcorn: add the corn (from a tin is fine) to the roasting tin to turn crispy and slightly charred.
- Salt and pepper: always season your food to taste.
As for the yoghurt tahini:
- Thick coconut yoghurt: make sure this is thick and creamy, like Greek-style, and also that it is unsweetened. I use the Cocos Natural yoghurt here.
- Runny smooth tahini: the runnier and smoother, the better for stirring into this yoghurt dip.
- Fresh chopped mint: or you can try freshly chopped coriander or chive, too.
- Lime: this adds a delicious tang to the dressing that works well with the chipotle paste.
Finally for the salad:
- Kale: I use cavolo nero kale, but other kale is also great here. Massage it with some salt and olive oil to wilt the leaves.
- Red cabbage: this is ideal for adding crunch to meals and I love red or white cabbage.
- Apple cider vinegar and maple syrup: add this to the red cabbage once shredded and massage with your hands as a quick pickle.
- Red kidney beans: these are so underrated and are great in salads. I use the Bold Bean Co Red Beans here and they are so plump and juicy.
- Walnuts: for some crunch and brain-boosting goodness on top. You can also use other nuts like almonds or cashews, or keep this nut-free and use hemp or sunflower seeds.
- Fresh mint: for adding on top.
Is this gluten-free and nut-free?
This is naturally gluten-free and keep it nut-free by swapping the walnuts on top for hemp or sunflower seeds.
How do I make this?
This is great to make ahead of time or in about 30 minutes:
- Chop the sweet potato and carrot: and toss with the chipotle paste and olive oil.
- Roast for 15 minutes then add the corn: and roast for 10 more minutes.
- Meanwhile, stir together the yoghurt tahini ingredients: until smooth.
- Massage the kale: with the olive oil.
- Quick pickle the cabbage: with the apple cider vinegar and maple syrup.
- Assemble the plates: either as one large one to share or two smaller ones.
- Spread the yoghurt on the plate and top with the kale, cabbage, roasted veggies, beans: and sprinkle over the walnuts and extra mint.
How long will it last?
Once plated up, enjoy straight away or keep in sealed containers for 2-3 days. It can be enjoyed cold, so no need to warm up the roasted veg again.
What else can I make?
For more summery salad ideas:
- Golden Cauliflower and Chickpea Tabouleh Salad
- Gnocchi with Beetroot Sauce and Beans
- Fennel Slaw and Chickpea Yoghurt Bowl
- Chickpea Chuna Crunch Wraps
- Taco Bowl Salad with Whipped Tahini
Chipotle Roasted Sweet Potato, Corn and Bean Salad (Vegan Gluten-Free)
This Chipotle Roasted Sweet Potato, Corn and Bean Salad is fresh, light yet filling and packed with flavour. Serve with a herby tahini yoghurt base and a delicious kale and cabbage salad for a high-protein, plant-based and wholesome meal.
Ingredients
For the Chipotle Roasted Vegetables:
- 1 large sweet potato, scrubbed and cubed
- 1 large carrot, scrubbed and chopped
- 1 tbsp olive oil
- 1 tbsp chipotle paste
- 1 tin sweetcorn, (drained weight 160g), drained and patted dry
- Salt and pepper
For the Yoghurt Tahini:
- 120g thick coconut yoghurt
- 3 tbsp runny smooth tahini
- 1 tbsp freshly chopped mint
- 1 lime, juiced
For the Salad:
- 50g cavolo nero, de-stemmed and shredded
- ½ tbsp olive oil
- 50g red cabbage, shredded
- ½ tbsp apple cider vinegar
- ½ tbsp maple syrup
- 1 tin red kidney beans, drained (240g drained weight)
- 4 tbsp walnuts, crushed
- 2 sprigs fresh mint, leaves only
Instructions
- Preheat the oven to 180ºFan assisted/200ºC/390 Farenheit and line a large baking tray with parchment paper. Add the sweet potato, carrot, olive oil, chipotle paste and some salt and pepper and toss well. Roast for 15 minutes, add the sweetcorn, toss again and bake for 10 more minutes. The sweetcorn will crisp, and the sweet potatoes and carrot will eb tender inside.
- Meanwhile, make the yoghurt tahini by stirring together all of the ingredients with salt and pepper, to taste.
- Add the kale and olive oil to a small bowl with a pinch of salt and massage with your hands to wilt the leaves. Add the cabbage to a second bowl with the apple cider vinegar, maple syrup, some salt and massage to soften the cabbage.
- When ready to plate up, spread the yoghurt tahini between two smaller or one large sharing plate and top with the kale, the cabbage and then the roasted sweet potatoes, carrots and corn. Add on the beans, some walnuts and fresh mint and enjoy as it is. Or, you can toss it all together.
- Enjoy straight away or keep in the fridge for 2-3 days in a sealed container and enjoy cold.
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Stay in touch
I look forward to hearing what you think of this Chipotle Roasted Sweet Potato, Corn and Bean Salad so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With chipotle bean love x
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