with DelMonte

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Sweet potato and corn bowl

Sweet potato and corn bowl

20 min
20 min
Prepared with:
Corn Medley Mexican Style


1 large sweet potato, diced

1 tbsp (15 ml) canola oil

Salt and freshly ground pepper

3 c (750 ml) mixed greens

1 can Del Monte Mexican style corn medley

1 can 14 oz (398 ml) Bonduelle chickpeas

1 can Del Monte diced beets

1 cucumber, sliced into semi-circles

1/2 c (125 ml) sliced radish

1 c (250 ml) shoots or alfalfa

Sesame dressing:

2 tbsp (30 ml) sesame seeds

1 clove garlic, minced

1/2 tsp (2 ml) ground turmeric

2 tbsp (30 ml) tahini (sesame paste)

2 tbsp (30 ml) lemon juice

1 tbsp (15 ml) soya sauce

1 tbsp (15 ml) canola oil

1 tsp (5 ml) toasted sesame oil

Salt and freshly ground pepper


  1. Preheat the oven to 450 oF (230 oC).
  2. On a baking sheet lined with parchment paper, coat the sweet potato with oil and season. Bake for 15 minutes or until tender and golden.
  3. In the meantime, in a small pan, toast the sesame seeds on medium heat, stirring frequently. Remove from heat and transfer to a bowl to stop cooking. Let cool and add dressing ingredients.
  4. Separate the lettuce into the bowls. Add a quarter of the ingredients into each, alternating colours.
  5. Add dressing and serve.