Roasted Poblano and Sweet Potato Salad

$5.96 recipe / $0.76 serving
by Beth - Budget Bytes
5 from 5 votes
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This recipe was inspired by a dish that I saw at Whole Foods Market. I don’t have their recipe so I made this up based on what I thought theirs was. It turned out pretty tasty and it’s super healthy which (in my opinion) is win-win! Also, this was my first time cooking with poblanos and I have decided that they are my new favorite ingredient. Their flavor is incredible and my house smelled AMAZING while they were roasting. I’m going to have to try a stuffed poblano recipe soon!

Roasted Poblano and Sweet Potato Salad

Roasted Poblano and Sweet Potato Salad in a white bowl

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Roasted Poblano and Sweet Potato Salad

5 from 5 votes
This Roasted Poblano and Sweet Potato Salad is hearty and flavorful. Flavor, texture, and color make this salad as beautiful as it is delicious!
Servings 8
Prep 5 minutes
Cook 45 minutes
Total 50 minutes


  • 2.5 lbs. sweet potatoes ($2.43)
  • 2 poblano peppers ($0.98)
  • 1 15oz. can black beans ($0.78)
  • 1 cup frozen corn kernels ($0.32)
  • 1/4 diced red onion (optional) ($0.12)
  • 1 lime ($0.20)
  • 3 Tbsp olive oil ($0.32)
  • 1 bunch fresh cilantro ($0.66)
  • 2 tsp ground cumin ($0.10)
  • 1/2 tsp salt ($0.05)


  • Preheat your oven to 400 degrees on the broiler setting. Line a baking sheet with foil and spray your poblanos with non-stick spray. Place the baking sheet with the peppers about 4 inches below the broiler coils(this is the second rack level on my oven). Roast the peppers under the broiler for 15 minutes on one side, flip them over then broil for another 5 minutes on the other side. You want the skin on the peppers to be all blistered and blackened. This will give them a nice smokey flavor. Don’t worry, you will be peeling away the charred skin.
  • While the peppers are roasting, peel the sweet potatoes and cut them into even chunks about one inch square. Place the chunks in a bowl and toss them together with 3 Tbsp of olive oil, 2 tsp of cumin, 1/2 tsp of salt and about half a bunch of chopped cilantro leaves. Mix it all up until the sweet potato chunks are well coated. The peppers should be done roasting at this point.
  • When the peppers come out of the oven, put them into a resealable freezer bag and let them cool. The peppers will steam themselves in the bag as they cool allowing you to easily peel away the skin.
  • Turn the oven from broil to bake (still on 400 degrees), pour out the bowl of sweet potato chunks onto the baking sheet that was used for the peppers, and roast the sweet potatoes for 30 minutes. Stir the chunks half way through.
  • Drain and rinse the can of black beans. Thaw one cup of frozen corn kernels. Finely chop 1/4 of a red onion (if desired). Put the beans, corn and onion together in a bowl. When the poblanos have cooled, peel off their skin, open them up to remove the seeds, seed pod and stem then cut the flesh into chunks. Put the chopped poblanos in the bowl with the other vegetables.
  • When the sweet potatoes are done, let them cool for about 10 minutes. In the mean time, chop the other half of the cilantro, and juice the lime. Mix the sweet potatoes, cilantro and lime together with the rest of the ingredients and serve. This dish can be eaten warm or cold!

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Serving: 1ServingCalories: 300.71kcalCarbohydrates: 44.04gProtein: 7.83gFat: 11.73gSodium: 606.3mgFiber: 10.23g
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Step By Step Photos

fresh poblano peppers on baking sheet that is covered in foil
Coat the poblanos in oil to prepare them for roasting.

roasted poblanos on baking sheet
They will be charred and blistered when done (even more charred than this is okay).

peeled poblanos
After steaming in a ziplock bag, peel away the skin. Remove the seeds and dice the flesh.

sweet potatoes tossed with olive oil, cumin, cilantro and salt on baking sheet
Peel and dice the sweet potatoes. Toss them in a bowl with olive oil, cumin, salt and cilantro. Bake at 400 for 30 minutes.

roasted sweet potatoes on baking sheet
Combine the roasted sweet potatoes with the poblanos, beans, corn, red onion, lime juice and fresh cilantro.

Roasted Poblano and Sweet Potato Salad served in white bowl

NOTE: It’s kind of funny that the sweet potatoes are the most expensive ingredient in this dish. I usually visit the produce market but this week it was so bitterly cold, I was coerced into buying my produce at the grocery store (the produce market is open-air). I’m sure that if I had bought the ingredients at the produce market, I could have made this dish for far less.

While making the salad, it looks like it is going to be a very small amount. To my surprise, it actually made quite a bit. Since I cook for only myself, I will definitely be halving the recipe next time. This recipe can easily be halved, doubled or made into whatever quantity you need!

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    1. I wouldn’t suggest freezing this one. The texture won’t be so great and it will probably get a bit watery after thawing.

  1. Made this so I could make your sweet potato enchiladas recipe. The store gave me parsley instead of cilantro :( and I couldn’t find a lime, so I added some Brianna’s cilantro-lime dressing to it. I also took the advice of another reviewer, and roasted the red onion and corn with the sweet potatoes. Really delicious!

  2. I roasted 2 small hatch chili peppers and chopped them up to add for flavor and turned out great! Will make this more often as the leftovers go great with fish tacos as well.

  3. Tasty and delicious. I made the recipe exactly as directed. It needed the optional red onion. Tomorrow, I’ll spike it with some minced jalapeno pepper, reheat it in a dry frying pan to crisp up some bits, and use it for veggie taco filling with cheddar. Yum.

  4. Does this reheat well if I make it the night before? I’m trying to make a big batch to use in enchiladas and freezable burritos, in addition to having it as a side dish on its own, reheated.

  5. Is it enough to let the peppers steam themselves in a pot or something?  We try to not use things like plastic ziplocks or any packaging for that matter.  Ta. Paul