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Roasted Sweet Potato Salad
A colorful, nutritious twist to traditional potato salad!
Servings:
6
servings
Ingredients
Salad
2
very large
sweet potatoes
peeled and cut in 3/4 inch cubes
1
T
olive oil
1
t
salt and pepper
15
ounce can
black beans
drained and rinsed
1
bunch
green onions
thinly sliced
1
large
red bell pepper
diced small
1
cup
corn
I used 2 ears of cooked corn on the cob...can use thawed frozen or canned
1
bunch
cilantro
chopped finely
3
T
hemp hearts
great to add in for so many healthy reasons!
Dressing
2
T
olive oil
2
T
Dijon mustard
2
T
lemon or lime juice
1
T
honey or agave
use 2 T if you like a bit more sweetness
salt and pepper
to taste
cayenne pepper
optional, to taste
Instructions
Preheat oven to 425.
Toss cubed sweet potatoes in olive oil and salt and pepper, spread on a baking sheet lined with parchment paper or foil.
Roast for 20 minutes, check and if fork tender, remove, or add more time if needed.
While potatoes are roasting, combine beans, pepper, onion, corn, cilantro and hemp hearts in a medium bowl and make the dressing.
Add the cooked sweet potatoes and the dressing and toss. taste for seasoning.
Notes
This salad holds great in the fridge for several days so enjoy as is or as a filling for vegan tacos or enchiladas!