To make this recipe really quick and easy to assemble, prep the components ahead of time. The mango salsa and chipotle dressing keep well for about 4 days, and the pickled onions last for two weeks or more in the fridge.
Prep Time: 30 mins
Cook Time: 30 mins
Serves 3 to 4
Ingredients
- Rounds from 2 Grilled Sweet Potatoes
- ¼ cup Chipotle Vinaigrette:
- ½ cup avocado oil
- ¼ cup fresh lime juice
- 1 chipotle pepper from a can of chipotles in adobo
- 2 tablespoons honey
- 1 garlic clove
- ½ teaspoon cumin
- ½ teaspoon sea salt
- Freshly ground black pepper
- In a small food processor, combine the oil, lime juice, chipotle, honey, garlic, cumin, salt, and several grinds of pepper. Pulse until combined.
- ½ cup Mango Salsa:
- 2 medium ripe mangos
- ¼ cup diced red onion
- ¼ cup finely chopped cilantro
- Juice and zest of 1 lime
- 1 small garlic clove, grated
- ½ jalapeño, minced
- ¼ teaspoon sea salt, more to taste
- Peel and dice the mangos
- In a medium bowl, mix together the mango, onion, cilantro, lime juice, garlic, jalapeño, and salt. Chill until ready to use.
- ½ cup cooked Black Beans, drained and rinsed
- 1 ear fresh raw corn kernels
- ⅓ cup crumbled quark, cotija or feta cheese
- ¼ cup Pickled Red Onions
- 1 serrano pepper, thinly sliced
- 2 tablespoons cilantro leaves
- Sea salt and freshly ground black pepper
Instructions
- Arrange the grilled sweet potato rounds on a platter and drizzle with 2 tablespoons of the chipotle dressing.
- Evenly scatter the mango salsa, black beans, corn, cheese, onions, serrano, and cilantro on top. Drizzle with more chipotle dressing. Season to taste with salt and pepper and serve.
Recipe by Love and Lemons
