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    Home » MAINS » SALADS & BOWLS

    Vegan Sweet Potato Tex Mex Salad Bowl

    Published: January 6, 2021 · Updated: June 10, 2022 by Ieva · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    An incredibly wholesome, moreish and ridiculously delicious salad, that’s also 100% plant-based. With a variety of fresh salad vegetables, starchy roasted sweet potatoes and protein-rich beans, this Vegan Tex Mex Bowl is not only healthy but also filling and very easy to make! We roasted sweet potatoes with chilli flakes and dressed the salad in lime juice for the extra bursts of flavour.

    Take Me To:
    • Why We Love This Vegan Tex Mex Salad?
    • Tex Mex Salad Fit For… Veganuary
    • Method
    • Other Vegan Recipes
    • Recipe Card

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    Why We Love This Vegan Tex Mex Salad?

    We first made this bowl three years ago over our first Veganuary. It was instantly one of our favourites. Sweet and spicy roasted potatoes with slightly charred edges go so well with the fresh salad and the zing of the lime juice. What is more, avocadoes and beans make this bowl filling enough to have as a main meal. And crunchy juicy sweetcorn makes it so satisfying to eat!

    Sweet Potato Tex Mex Salad on two large white square bowls with wooden serving utensils.

    Tex Mex Salad Fit For… Veganuary

    Every January we suddenly become more health-conscious – what a cliché, right? But it’s not surprising. New Year offers a brand new start, new motivations, and, let’s be honest, after all the Christmas food, all we crave is a salad. And this is definitely the one we turn to for both the flavour and the health benefits. Beans, rich in folate, and salad vegetables full of digestion-friendly fibre. And lime, chilli and sweet potatoes provide a good amount of vitamin C, this vegan tex mex bowl is a real treat when you need a little pick-me-up from your food.

    The beauty of the salad is that it is extremely versatile. Served it at lunchtime with lots of sweet potatoes (and possibly a slice of crusty bread) and you have yourself a wholesome, satisfying main meal. Take away the potatoes and you have a wonderful side dish for a barbeque in summer.

    Method

    Preheat the oven to 180°C Fan. Spread the sweet potatoes in a single layer on a large baking tray, drizzle with a tablespoon of oil and the chilli flakes, salt and pepper. Roast for approx. 30 minutes until tender and starting to brown at the edges.

    Sweet potato chunks drizzled with oil and scaterred with chilli flakes.

    In the meantime, combine the salad ingredients in a large mixing bowl. Drizzle with a tablespoon of oil, squeeze the lime juice all over and season well.

    All the fresh vegetabls for the tex mex salad in a large metal bowl.

    Mix everything gently and top with the sweet potato chunks. Simple and delicious! And look at all those vibrant colours of all the veg!

    Vegan tex mex salad bowl on a white table cloth.

    Other Vegan Recipes

    We hope you liked this Sweet Potato Tex Mex Salad as much as we do! For other vegan recipes, have a look at our vegan recipe collection, including:

    • Autumnal Red Lentil & Butternut Squash Dahl
    • Vegan Pineapple Stir Fry with Curried Coconut Sauce
    • Thick & Creamy Sweetcorn Chowder

    Recipe Card

    Vegan Tex-Mex Bowl

    Vegan Sweet Potato Tex Mex Salad Bowl

    We are sharing an incredibly wholesome, filling and ridiculously delicious salad, that's also 100% plant-based. With a variety of fresh salad vegetables, starchy sweet potatoes and protein-rich beans, this Vegan Tex-Mex Bowl is not only healthy but also filling and very easy to make. We roasted sweet potatoes with chilli flakes and dressed the salad in lime juice for the extra bursts of flavour.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Lunch, Main Course
    Cuisine American, Mexican, Texan
    Servings 4 portions
    Calories 469 kcal

    Ingredients
     
     

    • 700 g sweet potatoes skin on, cut into chunks
    • 1 tablespoon olive oil
    • ¼ teaspoon chilli flakes
    • 2 gem lettuce shredded
    • 1 tin of sweetcorn (340g) drained and rinsed
    • 1 tin of kidney beans (400g) drained and rinsed
    • 2 ripe avocadoes cut into chunks
    • ½ cucumber (300g) quartered lengthways and sliced
    • 250 g cherry tomatoes halved
    • 30 g fresh coriander roughly chopped
    • ½ red onion thinly sliced
    • 1½ limes juice only
    • 4 slices of crusty bread to serve optional

    Instructions
     

    • Preheat the oven to 180°C Fan. Spread the sweet potatoes in a single layer on a large baking tray, drizzle with a tablespoon of oil and the chilli flakes, salt and pepper. Roast for approx. 30 minutes until tender and starting to brown at the edges.
    • In the meantime, combine the salad ingredients in a large mixing bowl. Drizzle with a tablespoon of oil, squeeze the lemon juice all over and season well. Mix everything gently and top with the sweet potato chunks.

    Notes

    Adapted from Sweet Potato Tex Mex Salad. 

    Nutrition

    Calories: 469kcalCarbohydrates: 69gProtein: 12gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 409mgPotassium: 1685mgFiber: 20gSugar: 14gVitamin A: 27095IUVitamin C: 41mgCalcium: 132mgIron: 4mg
    Keyword Bean And Sweetcorn Salad, Bean Salad, Healthy Salad Recipes, Main Dish Salad Recipes, Plant-Based Salad, Salad Recipes, Salad with Sweet Potato, Salad with Sweet Potatoes Recipes, Salad with Sweetcorn, Salad with Sweetcorn Recipes, Sweet Potato Salad, Sweet Potato Salad Recipes, Vegan Bean & Swetcorn Salad, Vegan Main Dish Salad, Vegan Mexican Salad, Vegan Salad, Vegan Salad Recipes, Vegan Salad Recipes for a Main Meal, Vegan Sweet Potato Salad, Vegan Tex-Mex, Veganuary Recipes
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

    More SALADS & BOWLS

    • Moroccan Couscous Salad (Vegan)
    • Warm Quinoa Broccoli Salad
    • Spicy Asparagus and Halloumi Salad
    • Summer Pesto Pasta Salad

    Reader Interactions

    Comments

    1. Charlotte

      February 04, 2021 at 12:55 pm

      5 stars
      Love this salad!I remember when you made it first and ever since I make it almost every week.

      Reply
      • Ieva

        February 05, 2021 at 1:59 pm

        Great to hear! 😊

        Reply
    2. Heather Perine

      June 12, 2022 at 12:33 pm

      5 stars
      Love a good bowl for dinner! This was light and refreshing… perfect for summer!

      Reply
      • Ieva

        June 12, 2022 at 2:10 pm

        Absolutely! It works as a main or a side to bbq foods! 🙂

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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