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If you're looking for a refreshing and nutritious dish that bursts with flavor and color, the Vibrant Roasted Sweet Potato Corn Salad is the perfect choice. This salad is not only visually stunning but is also packed with wholesome ingredients that contribute to a well-rounded meal. The combination of roasted sweet potatoes and sweet corn creates a delightful contrast in textures, while the fresh vegetables add crunch and brightness. Whether enjoyed as a main dish or a side, this salad is sure to impress.

Roasted Sweet Potato Corn Salad

Discover the Vibrant Roasted Sweet Potato Corn Salad, a dish that brings together color, flavor, and nutrition. This delightful salad features roasted sweet potatoes and sweet corn, complemented by fresh vegetables like bell peppers and avocado. Packed with vitamins and fiber, it’s perfect for any occasion, whether as a refreshing main or a tasty side dish. Easy to customize for various diets, it’s a nutritious choice that’s as appealing to the eye as it is to the palate. Enjoy this healthy, flavorful salad any time of the year!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

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

1 red bell pepper, diced into small pieces

1/2 red onion, finely chopped

1 ripe avocado, diced

1/4 cup fresh cilantro, finely chopped

2 tablespoons olive oil, divided

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

2 tablespoons fresh lime juice

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Optional: Crumbled feta cheese for garnish

Instructions
 

Preheat Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot and ready for roasting the sweet potatoes.

    Prepare Sweet Potatoes: In a large mixing bowl, add the diced sweet potatoes. Drizzle 1 tablespoon of olive oil over them, then sprinkle with ground cumin, smoked paprika, salt, and black pepper. Toss until all the sweet potato cubes are evenly coated with the seasonings.

      Roast Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until they are tender, lightly caramelized, and golden brown around the edges. Remember to flip them halfway through the cooking time to ensure even roasting.

        Cook Corn (if using fresh): If you are using fresh corn, you may wish to add it to the baking sheet with the sweet potatoes during the last 10 minutes of roasting for an extra depth of flavor. For frozen or canned corn, simply thaw or drain and set aside.

          Combine Ingredients: In a large mixing bowl, combine the roasted sweet potatoes (and corn if it was roasted), diced red bell pepper, finely chopped red onion, diced avocado, and chopped cilantro. Gently mix to combine the ingredients without mashing the avocado.

            Prepare Dressing: In a small bowl, whisk together the remaining tablespoon of olive oil, honey (or maple syrup), fresh lime juice, and a pinch of salt and pepper. Taste and adjust the seasoning as needed for your preference.

              Drizzle Dressing: Pour the dressing over the salad mixture, then gently toss everything together until all the ingredients are well coated in the dressing.

                Garnish: If you wish, sprinkle crumbled feta cheese over the top of the salad for a delicious creamy addition.

                  Chill & Serve: Allow the salad to sit for 10-15 minutes at room temperature before serving. This will enhance the flavors as they meld together. Alternatively, you can refrigerate it until you're ready to serve.

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

                      - Presentation Tips: Serve in a large bowl or individual plates with a sprinkle of cilantro on top for a vibrant finish. A wedge of lime on the side can add an extra touch of freshness. Enjoy!