Vegan Corn and Sweet Potato Salad
An easy vegan salad packed with flavor. This recipe serves as the perfect quick and simple lunch option.
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Vegan Corn and Sweet Potato Salad
Good morning everyone! Today, I wanted to share a quick and easy salad recipe that I have been eating on repeat for lunch recently. I love this recipe because it is super simple to make, it tastes amazing, and it is ready to eat in minutes. I can whip it up in a pinch on busy work days, and it is packed with nutrients to keep me fueled and focused.
I didn’t used to eat salads much until recent years. This is because I didn’t know how to make them actually taste good. However, since learning how to make my salads super flavorful and satisfying, I now find myself craving a loaded salad bowl for lunch all the time. When I want something with a bit of a sweeter element to it, this corn and sweet potato salad is one of my go-to meals.
This particular vegan salad recipe uses delicious, budget friendly ingredients. It is the perfect quick lunch option. This salad includes tofu, which adds protein and satiety to the dish, which I really appreciate. Anyway, enough on that. Let’s take a look at all of the ingredients you will need to make this delicious vegan sweet potato and corn tofu salad recipe.
Vegan Corn and Sweet Potato Salad – Ingredients
- Leafy Greens – The first ingredient you will need for this recipe are your leafy greens of choice. You could use spinach, kale, arugula, spring mix, or any other greens that you prefer. I used the Trader Joe’s cruciferous crunch mix, which is a combination of shredded Brussels sprouts, broccoli, kale, and green and red cabbage. I love the crunchy texture that it has.
- Cooked Sweet Potato – The next ingredient you will need for this recipe is the cooked sweet potato. My favorite sweet potatoes to use for this salad are the Murasaki sweet potatoes, which I purchase at Trader Joe’s. If you don’t have Murasaki sweet potatoes, you can use regular sweet potatoes. You will want to bake/microwave this ingredient in advance so that it has time to chill before you add it to your salad.
- Extra Firm Tofu – The next ingredient you will need for this recipe is the source of protein, which in this case is some extra firm tofu. You will want to fry the tofu up in a pan with a bit of olive oil until it is nice and crispy. This will only take a few minutes. After you have done that, it will be ready to add to your salad. Again, you will want to prep this ingredient in advance so that it has time to cool down before you add it to your salad.
- Corn – The corn is yet another tasty ingredient you will want for this salad. You can either use frozen corn that you have cooked in the microwave per the package directions and allowed to cool, or some canned corn that you have drained thoroughly. Canned corn is probably the easiest option.
- Salsa – Another ingredient you will want for this recipe is some salsa. You can even make your own from scratch if you’d like. I used the chunky salsa from Trader Joe’s, which is one of my all-time favorites. This ingredient adds a ton of flavor to your salad.
- Hummus – The hummus adds a ton of flavor to this salad. I used the Trader Joe’s organic hummus, but you can use whichever kind you like best. You can even make your own homemade hummus to use in this corn and sweet potato salad if you’d like.
- Nutritional Yeast Seasoning – Nutritional yeast seasoning is another ingredient that you will need for this corn and sweet potato salad. It adds a slight nutty/cheesy flavor to this recipe, and it also supplies some vitamin B12. It is the perfect seasoning to sprinkle on top of this loaded salad bowl.
- Dressing – The dressing is the final key ingredient that you will need to finish this salad off with. I like to pair this salad with some lemon tahini dressing (which I highly recommend), but you could also use any other dressing that you prefer.
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Vegan Corn and Sweet Potato Salad
Ingredients
- 2 cups leafy greens (tightly packed, I used Trader Joe's cruciferous crunch)
- 1/2 cup cooked sweet potato (cubed and chilled, I used a Murasaki sweet potato)
- 1/3 cup canned corn (drained thoroughly)
- 1/4 package extra firm tofu (1/4 package = about 100 grams)
- 2 tbsp hummus (I used Trader Joe's organic hummus)
- 2 tbsp salsa (I used Trader Joe's chunky salsa)
- 1 tsp nutritional yeast seasoning
- 2 tbsp dressing of choice (I like lemon tahini dressing)
Instructions
- Squeeze as much liquid as possible out of the tofu using a towel or tofu press.
- Slice the tofu up into small cubes.
- Fry the tofu over low-medium heat in a bit of olive oil until it is golden brown and crispy, about five minutes.
- Let the tofu cool completely.
- Add the leafy greens to a bowl, followed by the sweet potato, corn, tofu, hummus, and salsa.
- Top the salad off with the hummus and nutritional yeast seasoning.
- Drizzle on your dressing of choice.
- Dig in and enjoy!
Notes
I hope you all enjoy this simple and delicious vegan salad recipe. It is the perfect one to whip up in a pinch for an easy lunch option. Anyway, that’s it for this post. As per usual, I will be back with another blog post very soon.
-Alyssa 🙂
