How to make a Sweet Potato Salad with Tomato Salsa: A Flavor-Packed, Nutritious Delight

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Sweet Potato Salad

This vibrant Sweet Potato Salad combines roasted sweet potatoes, crisp veggies, and a zesty homemade tomato salsa for a flavor-packed meal. Naturally sweet, tangy, and loaded with vitamin A and fiber, it’s a nutritious dish that works year-round!

Why You’ll Love This Recipe

  • ✅ Bold flavors – Sweet potatoes + tangy salsa = a match made in heaven!

  • ✅ Meal-prep friendly – Stays fresh for 3 days in the fridge.

  • ✅ Versatile – Swap sweet potatoes for pumpkin in summer for a seasonal twist.

  • ✅ No cooking required (except steaming!) – Quick, easy, and delicious!

Ingredients

For the Salad Base:

  • 1 medium sweet potato (steamed & mashed)

  • 1 tbsp dry rosemary

  • 1.5 cups steamed broccoli

  • ¼ cup red & yellow capsicum, thinly sliced

  • 2 cups lettuce, torn (romaine or butter lettuce works well)

  • 2 tbsp roasted almonds (or peanuts for extra crunch)

For the Tomato Salsa:

  • 2 tomatoes, deseeded & frozen for 40 mins

  • ¼ cup fresh coriander (cilantro)

  • 1 tbsp red capsicum, chopped

  • ½ tsp cumin powder

  • ½ tsp lemon juice

  • ½ green chili (optional, for heat)

  • ½ tsp rock salt (or Himalayan salt)

Step-by-Step Instructions

1. Prepare the Sweet Potato Cubes

Steam the sweet potato until tender (about 20 minutes). Peel, mash, and mix with dry rosemary. Shape the mashed sweet potato into small bite-sized cubes for the salad.

2. Make the Tomato Salsa

Blend the frozen tomatoes, coriander, red capsicum, cumin, lemon juice, green chili (if using), and salt until slightly chunky (not pureed). Taste and adjust seasoning if needed for a perfect balance of flavors.

3. Assemble the Salad

In a large bowl, combine the torn lettuce, steamed broccoli, and sliced capsicum. Add the sweet potato cubes on top and drizzle generously with the homemade tomato salsa. Garnish with roasted almonds for extra crunch.

Pro Tips for Best Results

  • 🔥 Roast instead of steam – For a deeper, richer flavor, roast sweet potatoes at 200°C (400°F) for 25-30 minutes instead of steaming.

  • 🌶 Adjust spice level – Skip the green chili for a mild version, or add chili flakes for extra heat.

  • 🍋 Extra tang? – Squeeze more lemon juice before serving for an added zesty kick.

  • 🥑 Creamy twist – Add avocado slices for healthy fats and a creamy texture.

Serving Suggestions

  • 🥗 As a main dish – Serve with grilled tofu, quinoa, or chickpeas for added protein.

  • 🌮 In a wrap – Stuff into a whole wheat tortilla with extra salsa for a flavorful lunch or snack.

  • 🍽 Side salad – Pairs perfectly with soups or grilled fish for a wholesome meal.

Dietary Benefits

  • 🌱 Vegan & gluten-free – No animal products or gluten in this wholesome dish.

  • 💪 Rich in vitamin A & fiber – Supports digestion and boosts immunity.

  • ⏱ Quick to make – Ready in under 30 minutes for a healthy meal in a flash.

Final Thoughts

This Sweet Potato Salad with Tomato Salsa is a colorful, nutrient-dense dish that’s as delicious as it is healthy. Perfect for lunch, picnics, or meal prep—it’s a crowd-pleaser that will satisfy your cravings while nourishing your body.

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