Vegan Mexican Sweet Potato Salad with Avocado Dressing

This easy Mexican sweet potato salad has a spicy avocado chipotle dressing and grilled corn! It's a simple, gluten free and vegan-friendly side dish!

Course Side Dish
Cuisine Mexican
Keyword gluten free side dish, spicy, sweet potato salad, sweet potatoes, vegan side dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 Servings, as a side


  • 3 lbs Large White sweet potatoes halved (2 1/2 )
  • 1 1/3 Cup Corn kernels thawed if frozen
  • 1 Cup Onion diced (about 1 large onion)
  • 2 tsp Ground cumin
  • 2 Tbsp White vinegar
  • 1 Cup Red bell pepper minced (1 large pepper)
  • 1 Cup Go Avo Chipotle Flavored Avocado Spread 1 bottle
  • 1/2 Cup Roughly chopped cilantro firmly packed
  • 1 tsp Salt or to taste
  • Pepper to taste


  1. Place the potatoes in a large pot of generously salted water and bring to a boil. Once boiling, reduce the heat to medium-high to keep the water at a rolling boil and cook until the potatoes are fork tender, about 25-30 minutes. Drain the tender potatoes and let cool until you are able the handle them.
  2. While the potatoes cook, heat dry grill pan on medium-high heat. Combine the corn, onion and cumin in a medium bowl and add into the pre-heated grill pan. Cook, stirring occasionally, until the onion and corn is nice and charred, about 10 minutes. Once cooked, transfer to a small bowl until ready to use.
  3. Once the potatoes are cool, peel away the skin and chop them into 1/2 inch - 3/4 inch cubes. Place the cubed potatoes into a large bowl and drizzle with the vinegar. Mix well to evenly coat the potatoes.
  4. Add the charred corn & onion mixture, along with the minced red pepper, Go Avo Avocado Spread, cilantro, salt and pepper into the bowl and toss until creamy and evenly coated.
  5. Cover and refrigerate for at least 1 hour before serving.