Southwest sweet potato salad

I made this for a potluck at work. It was a hit, so figured I’d share it here. No images, unfortunately, but the next time I make it, I’ll add one!

Also – it’s worth saving a couple single-size portions of this for lunches. Add some sliced avocado for extra nums. 

Southwest sweet potato salad (makes enough for a potluck)


  • ½ – 1 c quinoa
  • 2 large sweet potatoes, chopped into about a ½-inch dice
  • 1 lb chorizo*
  • 1 can black beans, drained and rinsed
  • 1 red pepper, chopped
  • 1 poblano pepper, chopped
  • Feta and/or cojita cheese, crumbled
  • 1 bunch green onion, chopped
  • 1 small bunch cilantro, chopped
  • 1-2 limes
  • Olive oil
  • Cinnamon, cumin, ancho chili powder, salt & pepper


  1. Cook quinoa as directed (usually boil with 2x water and some salt, then simmer for about 15 minutes)
  2. Heat oven to 400*. Toss sweet potatoes with olive oil, cumin, ancho chili, salt, pepper and cinnamon to taste (just a little cinnamon / I like lots of cumin). Put them on a baking sheet (with foil for easier clean-up!) and roast until done – probably about 20 minutes, tossing once. Cool a bit.
  3. Cook chorizo in a pan until done. Adjust seasoning if needed.
  4. Mix quinoa, sweet potatoes, chorizo, black beans, peppers, cheese, green onions and cilantro in a big bowl. Add some lime juice and olive oil, mix and taste. Adjust seasonings as you’d like.

*Chorizo can easily be removed or replaced with a vegetarian option for a vegetarian dish. You may just want to amp up the spices, and consider using some chipotles in adobo.

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