Go Back
+ servings

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
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


  • 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.
  • 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.
  • 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.
  • 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.
  • Cover and refrigerate for at least 1 hour before serving.