Harvest Salad with Caramelized Sweet Potatoes and Chickpea Croutons

Photo - Aislin Gibson

Southwest Harvest Salad with Caramelized Sweet Potatoes, Crispy Chickpea Croutons, and Cilantro Lime Crème 

By Aislin Suparak Gibson 

Fall brings crisp air, cozy gatherings, and outdoor adventures—but also busy schedules that leave little time for a nourishing meal. Celebrate the flavors of fall with this vibrant Southwest Harvest Salad. Roasted sweet potatoes bring cozy autumn warmth, while a zesty cilantro-lime dressing adds a refreshing kick. The creamy avocado-based Cilantro Lime Crème keeps the dressing plant-based—making this dish an excellent vegan meal or a colorful side for holiday celebrations.  

Packed with plant-based protein from corn and chickpeas (which together provide all nine essential amino acids), this salad is hearty and satisfying. Want extra protein? Add ground bison or beef seasoned with taco spices. 

Ingredients 

Caramelized Sweet Potatoes 

• 1–2 sweet potatoes, peeled and diced 

• 1 tsp chili powder 

• 1 Tbsp brown sugar 

• 2 Tbsp olive oil 

• Salt to taste 

Garbanzo Bean “Croutons” 

• 1 can garbanzo beans (chickpeas), drained and patted dry 

• 1 tsp sweet paprika 

• 1½ Tbsp extra virgin olive oil 

• 1 tsp salt 

Salad Base 

• 2 scallions, thinly sliced 

• 1¼ cups frozen corn (thawed) or 1 can corn, drained 

• 1 cup cherry tomatoes, quartered 

• 1 large head Romaine (or 2 small), cut into ¼-inch ribbons 

Cilantro Lime Crème 

• 1 cup loosely packed cilantro (trim bottoms; include stems) 

• ½ avocado 

• 3 Tbsp fresh lime juice (1–2 limes, more to taste) 

• 1–2 garlic cloves 

• ¼ cup olive oil 

• 2 Tbsp white wine vinegar 

• ⅛ tsp salt 

• 1 tsp honey (optional) 

Optional Garnish 

• Tortilla strips (toss sliced tortillas with olive oil and salt; bake until crisp) 

Instructions 

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment or lightly oil them. 

2. Roast sweet potatoes: 
   Toss diced sweet potatoes with chili powder, brown sugar, and olive oil. Spread evenly on one sheet; sprinkle with salt. Place on the upper rack. 

3. Roast garbanzo beans: 
   Toss beans with paprika, olive oil, and salt. Spread on the second sheet without crowding (for crispiness). Place on the lower rack. 

4. Bake for 30 minutes total: 
   Stir both trays after 15 minutes, then swap positions. Continue baking until sweet potatoes are tender and beans are golden and crisp. Cool for 5-10 minutes. Add tortilla strips (if making) to oven once beans and sweet potatoes are done. 

5. Prep salad: 
   While roasting, slice scallions, quarter tomatoes, and chiffonade Romaine lettuce. 

6. Make dressing: 
   In a food processor, blend cilantro, avocado, lime juice, garlic, olive oil, vinegar, salt, and honey until smooth. Add water 1 Tbsp at a time until pourable. 

7. Assemble: 
   On a platter or individual plates, layer lettuce ribbons, corn, tomatoes, scallions, sweet potatoes, and garbanzo beans. Toss lightly with ½ cup dressing; serve extra on the side. Top with tortilla strips if desired. 

Different Versions for Various Adventures

Road Trip Version 

Layer ingredients in a mason jar for a portable, protein-packed meal—perfect for road trips, meal prep, or a post-climb snack. The avocado-based crème is dairy-free, so you avoid eggs or cream, but it’s still perishable—keep it chilled until ready to eat. 

Layering order for freshness: 

1. Start with a generous spoonful of Cilantro Lime Crème. 

2. Add corn, cherry tomatoes, and scallions (they’ll marinate in the dressing). 

3. Next, sweet potato cubes. 

4. Add Romaine leaves. 

5. Finish with garbanzo bean croutons and tortilla strips on top so they stay crisp. 

Storage: Keep refrigerated until you’re ready to go. Pop into a cup holder or a backpack.  

Southwest Harvest Appetizer plate  

For a fun twist, cut sweet potatoes, scallions, and tortilla chips into sticks for a playful look. Leave Romaine leaves whole for a crisp base. Serve garbanzo bean “croutons,” cherry tomatoes, and extra Cilantro Lime Crème on the side for dipping—load onto a Romaine leaf for a handheld bite. Blend the Cilantro Lime Crème thick and creamy (don’t thin with water) for the perfect dip. Perfect for sharing or a festive appetizer platter. 

Chef’s Tip: Zero-Waste & Regenerative Ideas 

• Regrow scallions: Place the trimmed bulb bottoms (about 1 inch of white stem with roots) in a glass of water. They’ll sprout fresh greens—free produce! 

• Compost scraps: Sweet potato peels, garlic skins, and cilantro stems make excellent compost. In moist soil, they break down into nutrient-rich material for your garden soil. 

• Avocado Storage Tip: Keep the remaining half with the pit intact. Seal in a mason jar and refrigerate—it will stay fresh for up to a week. 

About the author: Aislin Suparak Gibson is a regenerative agriculture specialist whose path began chasing wild bee swarms as a rescue beekeeper. She’s crafted custom swarm boxes for Michelin-starred culinary farms, earned a master’s in regenerative agriculture from Harvard, and loves blending food and sustainability. Off the homestead, you’ll find her scaling walls, writing stories, hunting for bakeries, and wrangling kids with her partner and doggo in tow.