🧡 Sweet Potato Corn & Quinoa Dip
A creamy, cozy dip with bright lime, sweet corn, and nourishing quinoa — made to be shared.
This dip has quickly become a go-to in my kitchen — it’s hearty, a little smoky, and packed with flavor from sweet potatoes, golden corn, fluffy quinoa, and a hit of fresh lime. It’s the kind of dish that feels both comforting and light, and it happens to be totally plant-based and gluten-free.
Serve it warm as a dip with tortilla chips, or spread it on toast, use it as a taco base, or scoop it with cucumbers and crackers. However you enjoy it, it’s always a crowd-pleaser.
🥣 Ingredients
1 medium sweet potato, peeled and cubed
1 tbsp olive oil
Salt + pepper to taste
½ tsp smoked paprika
½ tsp cumin
1 cup cooked quinoa
1 cup corn (fresh, canned, or frozen and thawed)
½ red onion, diced
Juice of 1 lime + zest of ½ lime
1–2 tbsp tahini or olive oil (optional, for creaminess)
2 tbsp chopped fresh cilantro (or more to taste)
Optional: garlic clove or ¼ tsp chili flakes for a kick
🔪 Instructions
Cook the sweet potato: Boil or steam until soft, then drain and mash in a bowl.
Add quinoa, corn and red onion: Fold into the mashed sweet potato along with tahini or olive oil if using.
Season: Add lime juice and zest, paprika, cumin, salt, and pepper. Mix until combined.
Finish with cilantro and optional garlic or chili flakes.
Taste and adjust seasoning, then serve warm, chilled, or room temp.
🍴 How to Serve It
Warm with tortilla chips or sliced veggies
As a taco filling or base layer
Spread on toast with avocado or pickled onion
In a nourish bowl with greens, beans, and a drizzle of dressing
Whether you're prepping a dip board for Father’s Day or just want something fresh and filling for your next gathering, this one’s a keeper.
If you try it, tag @kellysgreenkitchen_ — I’d love to see how you serve it up 💚
