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Welcome to a culinary adventure that celebrates the wholesome goodness of vegetables with our delightful Roasted Sweet Potato Corn Salad. This vibrant dish is a perfect combination of sweet and savory flavors, making it not just a meal but a feast for the senses. Whether served as a colorful side dish at your next family gathering or enjoyed as a light yet satisfying main course, this salad is sure to impress.

Roasted Sweet Potato Corn Salad

Discover the vibrant flavors of Roasted Sweet Potato Corn Salad, a nutritious dish that elevates any meal. Featuring sweet potatoes and crunchy corn, this salad is not just delicious but also packed with vitamins and fiber. Adaptable to various diets, it’s perfect for gatherings or a light main course. Enhanced with fresh veggies and creamy avocado, it’s a feast for both the eyes and the palate. Try it for your next family meal and enjoy the wholesome goodness!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1/2 red onion, finely chopped

1/2 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup fresh cilantro, chopped

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and black pepper to taste

Juice of 1 lime

1/4 cup crumbled feta cheese (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Sweet Potatoes: In a large mixing bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper. Spread them out in an even layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are tender and caramelized, tossing halfway through.

      Prepare the Corn: If using fresh corn, you can roast it briefly alongside the sweet potatoes or boil it for about 3-4 minutes. If using frozen or canned corn, simply thaw or drain it as needed.

        Combine the Vegetables: In a large mixing bowl, combine the roasted sweet potatoes, corn kernels, diced red bell pepper, chopped red onion, halved cherry tomatoes, and diced avocado.

          Dress the Salad: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, and a pinch of salt and pepper. Drizzle this dressing over the salad and toss gently to combine.

            Add the Finishing Touches: Sprinkle the chopped cilantro and crumbled feta cheese (if using) over the top of the salad. Toss gently once more to distribute.

              Serve: Transfer the salad to a serving bowl or platter. Enjoy it warm, at room temperature, or chilled.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4-6