- Hey guys, welcome back to my channel.
If you're new here my name is Taylor
and I'm "The Girl on Bloor".
I share easy healthy recipes
to help you live your best life.
I'm so pumped to be sharing
another delicious Summer recipe today.
It's basically a healthier spin on potato salad.
Everyone at your next barbecue is going to be asking you
for this recipe, trust me.
We've got roasted sweet potatoes tossed with black beans,
corn, red pepper, and green onions
and a delicious creamy chili lemon sauce.
And did I mention it's even got bacon?
You're gonna be obsessed.
So without further ado, let's dive into the recipe
that's going to make you the star of your next potluck.
So first up, grab your ingredients.
You need four medium-sized sweet potatoes,
four green onions, two stalks of celery,
one red pepper, one cup of frozen corn,
one can of black beans
and six slices of Turkey bacon.
You can totally use real bacon
but remember we are trying to healthify this salad
and real bacon won't stay crispy anyway.
So you may as well use the healthy stuff.
For the dressing, you'll need light mayo, sour cream,
lime juice, chili powder, garlic powder
and salt and pepper.
Pretty simple.
You likely already have all these ingredients
on hand in your kitchen.
So first things first,
you're going to want to preheat the oven to 450 degrees
for the sweet potatoes.
I know you might not want to turn the oven on in the Summer
for fear of your hydro bill and heating up the house.
So you can also saute the sweet potatoes
but you really do take the flavor
to the next level by roasting them.
Peel your sweet potatoes and get rid of the skins.
You can wash them and leave the skins on
but be warned that they will probably fall off
in the salad and affect the texture.
So I recommend that you peel them.
From there, we will chop your sweet potatoes up
in to one inch pieces, trying to get them
as evenly sized as possible
so that they get an even roast.
Sweet potatoes are high in fiber
and contain a whopping 283%
of your daily vitamin A consumption, which is insane.
They're definitely a more nutritious choice
when compared to regular potatoes and they pair so nicely
with all the other Tex-Mex inspired ingredients
in this salad.
You're going to want to swap them in for potatoes
all the time once you try this recipe.
Now get out a baking sheet or two
depending on how big your sweet potatoes are.
Then line with parchment paper.
I drew sweet potatoes and drizzle one tablespoon
of olive oil over top.
Season to taste with salt and pepper,
and then toss everything to coat.
Once the oven is preheated, you'll roast the sweet potatoes
for 24 minutes.
Flip them halfway through the cooking time
at the 12 minute mark
so that you can get a little bit of char on both sides.
You will want to turn over each individual piece
which is a pain, I know, but it's worth it
to get a little bit of smoky flavor on them.
Now while your sweet potatoes are roasting,
you'll get all the other ingredients ready.
Cook your Turkey bacon in a large skillet
over medium high heat for between five to 10 minutes.
Once it's nice and crispy, you can go ahead and remove it
from the pan and let it cool for a bit
before chopping up into small pieces.
Next you'll dice up four green onions,
dice two stalks of celery, dice one red pepper
and then defrost one cup of frozen corn in the microwave.
I'm using a jalapeno and corn blend
from the Canadian grocery store chain "Loblaws",
which I'm obsessed with.
Perfect for this Tex-Mex salad.
If you want a little bit of heat,
you can totally dice up one fresh jalapeno pepper
with the seeds removed
or about one tablespoon of dried pickled jalapenos.
Now all that's left to do is drain
and rinse your canned black beans,
and then whip up the dressing.
In a large bowl, add one third of a cup of light mayo
and one quarter cup sour cream.
I prefer to cut the light mayo
with sour cream to reduce the calorie count.
You can do that even more
with Greek yogurt in place the sour cream.
I don't have a good sub for the mayo except for vegan mayo.
So just keep that in mind.
You can use sour cream without the mayo
but the flavor won't be as good.
From there, you'll add one tablespoon of lime juice.
Bonus points if you use a fresh lime
instead of the bottled stuff.
Then you just need one teaspoon of chili powder,
one teaspoon of garlic powder,
three quarters of a teaspoon of salt
and half a teaspoon of pepper.
Stir that all up to combine.
And at this point, your sweet potatoes
should be coming out of the oven.
You'll want to let the sweet potatoes cool
before tossing in the dressing.
So just let everything sit out for at least 30 minutes.
When the sweet potatoes have cooled slightly,
go ahead and add everything to the large bowl
with the dressing, tossing gently to coat.
If you're making this salad in advance
I recommend that you store the other veggies separately
along with storing the bacon separately as well.
From there, you can just toss fresh the day of,
since the sweet potatoes will get a bit soggy
if left sitting in the dressing for too long.
But as we all know, salads do need to sit for a while
so the flavors can mingle.
So you can also make this recipe
up to a couple of days in advance.
Store it in a large container with a lid
and you are good to go.
It will keep up to three or four days total in the fridge
but I honestly don't even think it'll come to that.
This sweet potato salad will disappear fast.
It's such a hit at parties, barbecues, picnics, beach days
and any other Summer activity that you can think of.
You can even use it as a fun Summer meal prep idea
since it is filled with protein,
thanks to the Turkey bacon and black beans.
So portion it all out into meal prep bowls
if you decide you're not into sharing
and you want to keep it all to yourself.
I've got lots of other delicious Summer salads
up on the blog that I've linked to in the description.
So be sure to head on over to check those out.
If you make this recipe,
be sure to take me on Instagram at "The Girl on Bloor".
Keep watching for more Summer recipe inspiration.
I've got you covered
with lots more videos here on my channel.
Thanks for hanging with me here today.
And I will see you in the next video.