Roasted Sweet Potato Salsa

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IMG 3165 scaled
Course Salads, Sides
Servings 3 cups
Cuisine Mediterranean, Mediterranean Diet
Diet Gluten Free, Vegan, Vegetarian


  • 2 medium sweet potatoes peeled, and chopped into 1/2-in pieces
  • 1-2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 tomato chopped
  • 1 red bell pepper seeded and diced
  • 1 jalapeño pepper seeded and diced
  • 3 scallions (white and green parts) minced
  • 2 Tbsp chopped fresh cilantro leaves
  • Grated zest and juice of 1 lime
  • Kosher salt and freshly ground pepper to taste


  • Preheat oven to 400F and place parchment paper on a sheet pan
  • Place sweet potatoes in a large bowl with the oil, vinegar, chili powder, and cumin. Toss to coat the sweet potatoes. Place on parchment-lined sheet pan and spread so they are in an even layer.
  • Roast for 30-35 minutes, stirring occasionally, until the potatoes are tender and golden brown. Set aside to cool.
  • Add the sweet potatoes to a large bowl and add tomato, bell pepper, jalapeño, scallions, cilantro, lime zest, lime juice, salt, and pepper. Toss to mix
  • Taste and season with additional salt and pepper. Serve warm.
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