This Chopped Sweet Potato Beet Salad packs in the nutrition and is actually satisfying enough to be a meal. Loaded with crispy sweet potatoes, grilled chicken, colorful veggies, black beans, and crunchy pistachios, it’s the kind of salad you’ll want to eat with a spoon so you get a little bit of everything in every bite.
Why You’ll Love It
- Actually satisfying — chicken, sweet potatoes, black beans, and pistachios turn this into a salad that feels like a meal
- Loaded with texture — crispy sweet potatoes, crunchy veggies, and pistachios keep every bite interesting
- Perfect for meal prep — prep the components ahead of time for quick and easy meals
Nutrition Highlights
- Protein-packed — chicken, black beans, and pistachios provide satisfying protein. If vegetarian, the black beans and nuts provide plant-based protein.
- Fiber-filled — sweet potatoes, beans, vegetables, and pistachios add plenty of fiber
- Packed with plants — a colorful mix of vegetables provides a variety of vitamins, minerals, and antioxidants
Ingredients
Makes 4 servings
Crispy Sweet Potatoes
- 1 large sweet potato, chopped into small cubes
- 1 tablespoon avocado oil
- ½ teaspoon garlic powder
- ¼ teaspoon cinnamon
- ½ teaspoon smoked paprika
- Cracked black pepper, to taste
Chicken
- 1 lb boneless, skinless chicken breasts
- Your favorite marinade
- 1 tablespoon avocado or olive oil, for cooking
Salad
- 4 cups lettuce, chopped
- 1 cucumber, chopped
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 cup marinated beets, chopped
- 1 (15 oz) can black beans, drained and rinsed
- ¼ cup pistachios
- Your favorite salad dressing, to taste
Instructions
1. Air Fry the Sweet Potatoes
Toss the chopped sweet potato with avocado oil, garlic powder, cinnamon, smoked paprika, and cracked black pepper. Air fry at 385°F for about 17 minutes, shaking the basket halfway through, until browned and crispy around the edges.
2. Cook the Chicken
Heat oil in a skillet over medium-high heat. Add the marinated chicken and cook until golden on both sides and the internal temperature reaches 165°F.
3. Chop the Vegetables
While the chicken and sweet potatoes cook, chop the lettuce, cucumber, bell pepper, cherry tomatoes, and marinated beets.
4. Chop the Chicken
Let the cooked chicken rest for a few minutes, then chop into bite-sized pieces.
5. Assemble the Salad
Add the lettuce, cucumber, bell pepper, tomatoes, beets, black beans, crispy sweet potatoes, and chopped chicken to a large bowl.
6. Toss with Dressing
Add your favorite salad dressing and toss everything together until evenly coated.
7. Add Some Crunch
Top with chopped pistachios for extra crunch. Grab a spoon so you can get a little bit of everything in every bite. Enjoy!
Meal Prep & Storage
Store the chicken, sweet potatoes, and chopped salad ingredients in airtight containers in the refrigerator for up to 3–4 days. Keep the dressing and pistachios separate until serving to help everything stay fresh and crunchy.
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