Chunky Sweet Potato Salsa

Chunky Sweet Potato Salsa

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A chunky salsa packed with healthy vegetables like sweet potatoes, avocado and red peppers. Topped with a sweet lime and apple cider vinegar dressing.MORE+LESS-


medium sweet potatoes, peeled and chopped into small cubes


cup cilantro, chopped


tablespoon extra virgin olive oil


tablespoon fresh lime juice


teaspoon apple cider vinegar

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  • 1

    Preheat the oven to 400°F.

  • 2

    Keeping each vegetable separate, chop the red pepper, avocado, cilantro and shallots.

  • 3

    In a medium bowl, combine the sweet potatoes, olive oil, cinnamon, nutmeg and salt and pepper. Stir until sweet potatoes are coated.

  • 4

    Line a baking sheet with tinfoil and pour the sweet potatoes onto the sheet . Bake for 10 minutes.Turn the sweet potatoes over and add the sliced shallots. Bake for another 20-25 minutes.

  • 5

    In a small bowl, whisk together the honey, lime juice, vinegar and salt and pepper.

  • 6

    After the sweet potatoes and shallots have baked, put them in a large bowl and add the red pepper, avocado, blackberries and cilantro.

  • 7

    Pour the dressing over the top of the vegetable mixture and fold until coated.

  • 8

    Serve in mini dishes with a bowl of chips.

No nutrition information available for this recipe

More About This Recipe

  • A delicious, chunky salsa filled with fresh chopped vegetables.

    Sweet potatoes are my favorite vegetable (because they satisfy my sweet tooth!). I like them in the form of fries, sliced with olive oil, baked or cooked on the BBQ. Now, I like them in salsa too!

    The baked sweet potatoes are mixed with chunks of avocado, red peppers, cilantro and shallots. The fresh combination is then topped with a light honey, lime and apple cider vinegar dressing. Flavors of cinnamon and nutmeg make this a year-round recipe, perfect for fall, winter or even a summer BBQ! You can also take it a step further and make delicious Skinny Tortilla Chips to go with it… Yum!!

    Chop all the veggies, cilantro and shallots and set aside.

    In a bowl, combine the sweet potatoes, cinnamon, nutmeg, salt and pepper. Stir until the sweet potatoes are fully covered.

    Line a baking pan with tinfoil and spread the sweet potatoes on the bottom along with some olive oil. Bake for 10 minute. Turn the potatoes and add the shallots. Bake for another 20 minutes, turning occasionally so they don’t burn.

    In a small bowl, whisk the honey, lime juice and apple cider vinegar together with salt and pepper.

    After the sweet potatoes and shallots have baked, put them in a large bowl. Add the red pepper, avocado, blackberries and cilantro. Pour the dressing over the top of the vegetable mixture and fold until coated.

    Serve in mini bowls with chips on the side.

    Enjoy the tasty goodness!

Japanese Sweet Potato Recipes This page may contain affiliate links. This means at no additional cost to you we may receive a commission if you purchase a product from one of our links. We only recommend products we love. Have you tried the delicious goodness of Japanese Sweet Potato recipes? Try these amazing variations that are healthy, low in calories (and Weight Watchers points) and full of nutrition. Since I started sharing What I Eat in a Day on a whole-food, plant based, gut-healing diet, I&rsquove shared pictures of my Japanese sweet potatoes and gotten a ton of requests for more information about these yummy tubers. I understand, because I hadn&rsquot even heard of these potatoes until a few months ago and now I&rsquove developed a bit of an obsession. I eat them almost every day. This Japanese Sweet Potato Ultimate Guide to answer all your questions plus provide a list of the top recipes that use them. Along with the recipes, I&rsquoll show you where to purchase them, how to cook them, meal prep tips and more. Roasted Sweet Potato Salsa

1) Preheat oven to 350 degrees. Peel one sweet potatoes and cut them into tiny pieces. It should make about 1-2 cups of cubed sweet potatoes

2) In a bowl, add the potatoes, 1 tbsp of oil and 1/8 tsp of salt. Place the sweet potato in a baking tray and place in the oven. Bake for 20-25 minutes or until the sweet potatoes are soft and browning on the top

3) While the sweet potatoes are roasting, collect the other ingredients. Add 1 can (15oz) of fire roasted sweet corn

4) Add 1/2 cup of chopped red onions to the bowl

5) Add 1 tsp of chopped garlic and ginger to the bowl

6) Add 1 Tbsp of chopped serrano peppers (I used cayenne pepper in the updated sweet potato salsa recipe, but, either will work)

7) Once the sweet potatoes are done, let them cool for a few minutes and then add to the bowl

8) Add 1/2 tsp of salt to the bowl

9) Add 1/2 tsp of crushed black pepper. This is optional

10) Add 1 TBSP of taco seasoning (The updated recipe uses a little more taco seasoning than this image below)

11) Add 2 tsp of freshly squeezed lime juice (The updated recipe uses a little more lime juice than this image below)

12)Add the fire-roasted tomatoes, cumin, sweet relish, mint and curly parsley.

13) Mix well, then, add 1/4 cup of chopped avocado

14) Set the sweet potato salsa aside for about 45 min before serving. I served them with (affiliate link) Tostinos multigrain scoops. They taste great with any chips.

Version one of this sweet potato salsa

Occasionally, I will go back in time to look at previous recipes and see if they need updating. The update can be an overhaul of the recipe or a few tweaks of the ingredients. The post also gets updated with new words and phrases that will help you find it faster in a web search.

Also, as I work on improving my food photography, it helps to update a post with pictures that look more appetizing.

This sweet potato salsa recipe had minor tweaks in the recipe since its first posting on February 5th, 2016 at 12:07am. That’s almost 3 years ago! How time flies, right?

I remember what I was doing and where I was when I first made this recipe, photographed it and eventually posted it. So many fun memories associated with it! Lucky for me, the Wayback Machine has kept a record of the original post which you can get by clicking here.

The main reason I tweaked this recipe was because of the feedback I get from my readers. Many of you had mentioned that the salsa was a little on the dry side. So, I experimented with a few ingredients and made changes to it. Your opinion is valuable to me, so, feel free to sound off below on what you think of this recipe.

The new version of this sweet potato salsa also has a video which you can see below. I hope its helpful to you when you make this recipe.

Black Bean Sweet Potato Enchiladas

There is a lot going on with this black bean sweet potato enchiladas recipe, and thats why I think its SO GOOD! Theres a lot of flavors going on, and textures. Its literal perfection!

This was my first time ever making enchiladas, and it definitely won’t be my last, because its one of those dinner recipes that makes a lot, and you will have left overs.

These enchiladas are stuffed with a mixture of mashed sweet potatoes, feta cheese, black beans, shredded cheese, green chilis, garlic, lime juice, cumin and a dash of cayenne pepper for that perfect spice!

Oh yes, I cant’ forget about the salsa verde, which I have never had before until now! The enchilada are basically taking a bath in the salsa verde. It’s fantastic.

The sour cream drizzle, red onions and parsley (you can use cilantro if you like it!) don’t just make this recipe look colorful and pretty…they also add the perfect flavor on top of even more perfect flavors! Just like a cherry on top of an ice cream sundae.

Let me tell you, when this came out of the oven, it smelt wonderful! I couldn’t help but to take a form and try a bite. Of course, I burnt my mouth because it was so piping hot! But the flavor was so good, I continued to burn my mouth. Totally worth it!

I couldn’t wait until dinner time, so I could eat more! these black bean sweet potato enchiladas will be a new dinner favorite!

Chunky Homemade Salsa

If you’re like me, and your husband planted 16 tomato plants this spring, then you probably have more tomatoes than you know what to do with right now!

Well, I’ve got yet another recipe for you to try: Chunky Homemade Tomato Salsa

Before I get into the recipe, I should let you know that this is actually my mom’s recipe and she was the one who made this for me… I mean, that’s what mom’s are for right!?

Regardless of who actually made the salsa, it is still freaking delicious! And it’s a great way to use up a whole bunch of tomatoes this time of year.

Enjoy this homemade salsa with tortilla chips, alongside this Super Simple Hummus recipe.

Sweet potato rostis with chunky salsa

When I first started the LOFFLEX DIET diet, the first recipe in the recommended food booklet was potato cakes. I absolutely loved these and started having them for breakfast, lunch and even dinner! I also love sweet potatoes and wanted to crack a recipe which was similar. I adore the naughty crunch after you fry these &ndash just like hash browns (which are another guilty pleasure of mine!) This is a lovely lunch or a light supper &ndash the chunky avocado and tomato salsa providing a refreshing counterpart to the rostis.
This recipe is gluten free, dairy free, sugar free and vegan! The rostis and spinach are recommended in LOFFLEX diet &ndash watch out for the lime and the tomato skin in the salsa though if you are in the early stages of food reintroduction.
Ingredients &ndash this makes about 3-5 rostis (depending how big your sweet potato is!) and a small dish of salsa. Double quantities for more!
For the rostis:
One large sweet potato
One clove of garlic
1 tbspn olive oil
Tbspn rice flour
Salt & pepper
For the chunky salsa:
2 ripe avocados
2 large ripe tomatoes
Juice of 1 lime
Bunch of coriander
Olive oil
Salt & pepper
1 small red chilli (add to taste)
We&rsquore going to start with the salsa! Take your ripe tomatoes and chop the green tops off. Scoop out the pips (I do this as I don&rsquot tolerate pips well, but feel free to keep them in) and chop into small pieces. Add to a bowl. Scoop out the avocado from the skin and chop into chunky medium pieces &ndash add them to the bowl with the tomatoes. Add the juice of your lime, large glug of olive oil, half your bunch of coriander (chopped), your red chilli if you like it spicy and season with salt and pepper. Mix together and your salsa is ready! Cover and put to one side.
Now for the rostis. The critical point here is to get rid of as much moisture as you can. Peel your large sweet potato and chop in half &ndash it&rsquos just easier to grate this way. Grab a large bowl and grate your sweet potato into a tea towel. Once you&rsquove grated, squeeze out as much moisture as you can. Now add to a bowl. Add a tablespoon of rice flour, a large glug of olive oil and a finely chopped clove of garlic. Season with salt and pepper before mixing together.
Heat olive oil in a frying pan until it is extremely hot. Gather together a ball of your sweet potato mixture and form a little patty. Add to the hot oil and repeat until you&rsquove used all your mixture. If you find that your mixture isn&rsquot sticking together very well, add more olive oil. Fry your rostis for three minutes on each side (keep the heat high), until they are slightly charred on the outside. May need to fry for longer if your patty&rsquos are thick. Try not to poke around with them too much so the mixture falls apart &ndash just flip when one side is done!
Serve on a bed of spinach or rocket, with your salsa! Yummmmmm.
BRUNCH IT! Add an fried egg and place on top of the rostis to make this a gorgeous brunch. The runny yolk is delicious with the avocado and the sweet potato.

13 Tasty Spiralizer Sweet Potato Recipes

All you need is a spiralizer to get started with any of these recipes.

This inexpensive kitchen gadget can transform pretty much any vegetable into noodle form, making it a must-have for your kitchen shelf.

I recommend the Paderno Spiral Slicer, which is both powerful and durable, and comes with an affordable price tag.

Once you’ve got your spiralizer, you’re all set! Give it a try – you can’t go wrong with any of the delicious spiralizer sweet potato recipes from the list below.

1. Creamy Spinach Sweet Potato Noodles with Cashew Sauce

Who said gluten-free and dairy-free means you can’t enjoy the occasional creamy dish of noodles?

This recipe gets its irresistible texture from cashew sauce. Meanwhile, spinach and fresh basil add a splash of color and a long list of nutrients to this yummy recipe.

Find the recipe here: Pinch of Yum

2. Thai Peanut Chicken and Sweet Potato Noodles

You definitely don’t have to be a chef to throw together this dish, but it will certainly taste like you’ve spent hours in the kitchen whipping it up.

The base of this dish is simple enough, with sweet potato noodles, chicken, broccoli, and your choice of toppings. But the Thai peanut sauce is what really takes it over the edge, and makes this recipe a keeper.

Find the recipe here: Iowa Girl Eats

3. Sesame Sweet Potato Noodles

Looking for a low-calorie, high-fiber pasta that fills you up and keeps you going all day long? You’ll want to try this one out.

Toasted sesame oil, tahini paste, and sesame seeds add a hearty dose of flavor to this dish. Add in some raw apple cider vinegar and antioxidant-rich maple syrup and you have a well-rounded nutritious dinner.

Find the recipe here: The Organic Dietitian

4. Carrot + Sweet Potato Noodles with Asian Almond Butter Sauce

With both carrot and sweet potato noodles, this recipe proves that more is better when it comes to spiralized veggies.

The super-secret ingredient in this recipe is softened almond butter, which provides a smooth texture. Plus, almond milk, coconut oil, and ginger give this recipe a taste and nutrition upgrade.

Find the recipe here: My Healthyish Life

5. Sweet Potato Noodles with Chorizo Roasted Red Pepper and Spinach

Who wouldn’t love a combo of sausage, red pepper, and sweet potato noodles? This hearty but healthy recipe will make even the most skeptical eater happy.

Combine chorizo sausage with onions, garlic, red peppers, and baby spinach to get the perfect chorizo-veggie mixture. Paired with a plate of sweet potato noodles, this is a delicious comfort-food dish.

Find the recipe here: Get Inspired Everyday

6. Thai Peanut Sweet Potato Noodles

Sweet potato noodles are infused with a Thai twist to create this tasty dish.

The authentic Thai flavor comes from peanuts, creamy peanut butter, lemongrass, and coconut milk. Anti-inflammatory ginger and garlic take it to the next level in terms of both taste and health benefits.

Find the recipe here: The Fitchen

7. Coconut Curry with Sweet Potato Noodles

This recipe will take your spiralizer wizardry to the next level with a sophisticated layering of tastes: curry, mango, and sweet potatoes.

This recipe features a creamy and flavorful coconut curry, perfectly al dente sweet potato noodles, and a zesty mango salsa to top it all off. Mix all three together and enjoy.

Find the recipe here: Food Faith Fitness

8. Thai Red Curry with Sweet Potato Noodles

This simple one-pot meal not only tastes great, but you can make it in under 30 minutes.

Among the star-studded super foods in this recipe are nutrient-rich kale, inflammation-busting ginger, and immune-boosting garlic.

Throw in some chicken, bone broth, and, of course, sweet potato noodles and you’ll have a mouthwatering curry.

Find the recipe here: Savory Lotus

9. Sweet Potato Noodles with Fried Chickpeas

This recipe is brimming with fiber and protein, both of which help cut cravings and keep you feeling full for hours after you eat.

It’s all thanks to the fried chickpeas, which are high in protein and add just the right amount of crunch. Ginger, honey, and tamari amplify the flavor, making this recipe a hit.

Find the recipe here: Dishing up the Dirt

10. Sweet Potato Spaghetti with Chunky Lentil Sauce

Attention classic spaghetti lovers: here’s a healthier version that will satisfy your cravings – and it’s actually good for you!

The chunky lentil sauce kicks this recipe up in both protein and fiber content. Apple cider vinegar, carrots, bell peppers, and garlic all finish the job and take this recipe from good to incredible.

Find the recipe here: Emilie Eats

11. Egg Muffins with Maple Sweet Potato Noodles

These gluten-free muffins boast a pretty yummy list of ingredients.

Between the hickory smoked bacon, the maple syrup, and just a dash of cinnamon, you’re going to want to break out your biggest muffin tins for these.

Find the recipe here: Food Faith Fitness

12. Sweet Potato Noodle Breakfast Bowls

This balanced and delicious meal contains heart-healthy fat from avocado, lots of protein from eggs, and complex carbohydrates thanks to the sweet potato noodles.

But despite having “breakfast” in its title, I’d recommend saving this tasty dish for later on in the day (check out why here).

It’s a winner, though, with just the right balance between flavor and nutrition.

Find the recipe here: Fashionable Foods

13. Brussels Sprouts and Sweet Potato Noodle Bowl

With a long list of health-promoting ingredients, this sweet potato noodle bowl is perfect for the whole family.

Sweet potato, pomegranate arils, Brussels sprouts, and almonds make this recipe a rock star when it comes to nutrition. Substitute the soy sauce for tamari to keep it gluten-free and even better for you.

Find the recipe here: Inspiralized

Recipe Modifications

I really enjoy the mango in this recipe and it is my favorite fruit so I’m a bit biased, but you can substitute pineapple. Pineapple has less carbs per serving than mango.

Agave is found in any grocery store, but if you have honey on hand just use that. On the glycemic index scale, honey sits at about a 30% and agave is about 15%. That means that agave has half the affect as honey on your blood sugar. Both are still good options, considering that sugar is above 60%.

Sweet potato mash with herbs and lime salsa by Ottolenghi.

Another wonderful recipe from Ottolenghi. If you’ve been following me for a while you know he’s my favorite chef.

I share with you a recipe that will be an excellent side dish to accompany turkey for Thanksgiving or any other poultry, this delicious alongside all sorts of things, this sweet potato mash with herbs salsa ans lime will go perfectly with chops or grilled sausages. As the chef suggests In his book “Simple”.

In principle, who says mashed potatoes says butter a lot of it, milk and cream. But this mashed sweet potato is vegan.

First, the sweet potato is roasted in the oven. That way, it retains all of its flavor and the flesh is very soft and easy to reduce it to a silky puree, without containing a lot of water.

Then, the purée is garnished with a sublime salsa. And what makes this puree an exceptional dish is precisely the salsa, composed of basil, coriander, garlic and lime.

The flavors of tangy salsa with the sweetness of sweet potato make it just the perfect dish.

Indy Power's sweet potato wedges with feta and salsa verde

Feta cheese and zingy salsa make these wedges a sure-fire hit for when you have a gang around.


I can't imagine a time when I wouldn't be in the mood for these. The salsa verde is so zingy and fresh - absolute heaven with a crisp, sweet wedge and a crumble of creamy feta. I cut the wedges really big and chunky. I think it makes for much crisper wedges, so look for large sweet potatoes when you're buying them. An easy-to-make option for if you have friends or familty around this weekend.


1 tablespoon of red wine vinegar

1 clove of garlic, roughly chopped

Preheat the oven to 200˚C. Cut the sweet potatoes into large, chunky wedges. Lay them out on a roasting tray, drizzle on the olive oil and season generously with salt and pepper. Toss well and pop them in the oven to roast for about 45-50 minutes until crisp.

While the wedges are cooking, add all of the salsa verde ingredients to your blender and blend well.

Let the wedges cool a little, then dollop the salsa verde over them and crumble on the feta. Serve straight from the tray.

Salsa verde! There are so many different recipes and ways to make it, but this is my go to. You can experiment with the herbs and acidity to match your tastes. I always make extra and keep it in a jar in the fridge. My favourite way to have it is with fish, but it’s good with anything: eggs and salmon in the morning as a salad dressing drizzled over roast chicken. The options are endless!


Feta is made from sheep’s milk or a mixture of sheep and goat’s milk. I absolutely love its crumbly saltiness and as well as being so delicious, it’s also known to be easier to digest and less inflammatory than other cheeses. The main reason for this is the difference between sheep and goat’s milk and regular cow’s milk. The fat globules in sheep and goat’s milk are smaller than those in cow’s milk and the smaller they are, the easier they are to digest. Sheep and goat’s milk also have a very similar protein structure, both containing significantly less than cow’s milk of the alpha S1 casein protein, which is a common allergen. Feta is also full of calcium, potassium, niacin and if you can find raw, unpasteurised feta, it’s even better as it contains beneficial digestive enzymes.

Often it’s cheaper to buy a large bag of sweet potatoes even when you don’t need all of them. When this happens, I like to prep them all and freeze the ones I’m not using. Chop the extras into wedges, pop them in a ziplock bag and the next time you want them, you can pop them straight on a roasting tray and into the oven. Peeling and cubing them is also handy for last minute curries, no waste and it saves so much time in the future.