Spice up your regular salad bowls and try out this Sweet Potato Salad recipe! This colorful bowl is made up of roasted sweet potatoes, cashew nuts, chickpeas, and tomatoes. Drizzle a vinaigrette dressing and top with some cheese for a hint of cheesy and tangy flavor!
🔴 Check the full recipe on how to make Sweet Potato Salad here:
Ingredients:
1½ lb sweet potatoes, peeled and cut into 1-inch cubes
⅓ cup olive oil
¼ cup roasted cashew nuts
½ cup canned chickpeas, drained
¾ cup fresh tomatoes, cut into chunks (no need to deseed)
Salt and ground black pepper for seasoning
Dressing:
¾ cup spring onions, finely minced
¼ cup fresh parsley, finely minced
2 tbsp honey
7 tbsp white wine or apple cider vinegar
4 tbsp olive oil
Salt & ground black pepper to taste
To serve:
⅓ cup Feta cheese, (or Haloumi, or Paneer cheeses), packed in water, drained and crumbled
2 tbsp chopped cilantro or parsley
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0:08 Preheat your oven to 360 degrees F. Grease and line your roasting tray with parchment paper.
0:22 In a mixing bowl, add the oil and potatoes. Toss to evenly coat the potatoes.
0:30 Season briefly with salt and pepper. Toss to combine.
0:44 Transfer to a roasting tray and roast for roughly 20 minutes, or until sweet potatoes are tender but still holds shape.
0:58 Transfer to a cooling rack and cool down your potatoes completely.
For the vinaigrette:
1:02 Combine all the ingredients and whisk until evenly incorporated.
1:20 Season with salt and pepper to taste and adjust accordingly.
1:37 Once the potatoes are cold, transfer them into a salad bowl.
1:44 Add the nuts, chickpeas, and tomatoes. Toss briefly to combine.
1:54 Add enough vinaigrette just to coat the vegetables evenly.
2:07 Garnish with crumbled cheese of your choice and chopped parsley or cilantro. Serve!
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