A gorgeously seasonal platter of tomatoes, sweet corn, roasted sweet potatoes and caramelized onion, served atop quinoa and greens with an avocado kale dressing.

Sweet Corn and Potato Mexican Salad [Vegan]

Cooking Time




  • 1 cup cooked quinoa
  • 1 tablespoon garlic powder
  • 1/4 teaspoon red chili pepper flakes
  • 1 medium sweet potato
  • olive oil + salt
  • medium red onion
  • 1/2 large tomato
  • 1 ear corn, shucked and kernels cut off
  • 2 limes for sauce, 1 for garnish
  • 1/3 cup avocado oil, divided
  • 1 large kale leaf, thick ribs removed, torn into small strips
  • couple of pinches salt
  • 1/4 teaspoon cumin
  • salad greens or spinach for serving (optional)


  1. Preheat oven to 375ºF. Spread potatoes on a foil-lined tray and drizzle with olive oil. Bake for ~35 minutes until tender and slightly crisped on the outside.
  2. While potatoes cook, put quinoa on to boil (about 1/2 cup dry quinoa to 1 cup water should yield more than a cup of cooked grain) and heat oil in a pan for onions.
  3. Once oil is glistening, add onions and sautee about 20 minutes until nicely caramelized.
  4. While onions, quinoa and potatoes continue to cook, cut corn from cobs and slice up your tomatoes.
  5. Once quinoa is cooked, remove from heat, fluff with a fork and let stand a few minutes before mixing in 1 tbsp avocado oil, chili, garlic and a pinch of salt. Cover and set aside.
  6. Combine remaining oil, salt, cumin and kale in a food processor and blend until smooth. Set aside.
  7. By now, your sweet potatoes should be done. Transfer quinoa to a large serving platter, then layer on your other ingredients. Serve with sauce on top or on the side, whichever you prefer.

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