Pico de Gallo Salsa with Sweet Potato Recipe
A fresh and vibrant Pico de Gallo Salsa with roasted sweet potatoes, black beans, corn, and a zesty lime dressing. This colorful dish combines the natural sweetness of roasted sweet potatoes with the tangy and spicy flavors of traditional pico de gallo, perfect as a healthy snack, side dish, or topping for your favorite meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Roasted Sweet Potatoes
- 2 large sweet potatoes, washed and peeled
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Salsa Mix
- 4 Roma tomatoes, chopped small
- 1/2 large onion, chopped
- 1 small can black beans, rinsed and drained
- 1 small can yellow corn, rinsed and drained
- 2 jalapeños, diced, seeds removed
- 1/4 cup diced cilantro, plus more for garnish
- 1 tbsp minced garlic
- 1 lime, juiced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare Sweet Potatoes: Cut the sweet potatoes in half and then slice into small cubes to ensure evenly roasted pieces.
- Season and Roast: Place the sweet potato cubes on the prepared baking sheet and lightly spray or drizzle with olive oil. Sprinkle with salt and pepper according to your taste. Bake for 25-30 minutes or until the potatoes are golden brown and tender when pierced with a fork.
- Combine Salsa Ingredients: While the potatoes roast, in a large mixing bowl, add the chopped tomatoes, black beans, corn, jalapeños, and chopped onions. Toss gently to combine all ingredients.
- Cool Sweet Potatoes: Once roasted, remove the sweet potatoes from the oven and allow them to cool to room temperature to prevent wilting the fresh salsa ingredients.
- Mix Sweet Potatoes and Salsa: Add the cooled sweet potatoes to the large bowl with the salsa mixture. Toss gently to combine all components evenly.
- Add Dressing and Season: Pour in the lime juice, minced garlic, and extra virgin olive oil over the mixture. Toss everything together to coat the ingredients well and enhance flavor.
- Chill: Refrigerate the salsa for at least 1 hour to allow the flavors to meld beautifully.
- Garnish and Serve: Before serving, garnish with fresh cilantro for a burst of color and fresh herbal aroma. Enjoy as a side dish, snack, or topping.
Notes
- The jalapeño seeds are removed to reduce the heat; keep them in if you prefer a spicier salsa.
- Use fresh lime juice for the best flavor contrast and acidity.
- Roasting sweet potatoes brings out their natural sweetness and adds a lovely depth to the salsa.
- If desired, substitute canned corn with fresh or frozen corn for a fresher flavor.
- This salsa can be served with tortilla chips, over grilled meats, or as a filling for tacos or burritos.
Keywords: Pico de Gallo, Sweet Potato Salsa, Mexican Salsa, Roasted Sweet Potato, Healthy Salsa, Vegetarian Side Dish
