Comment Now
roasted sweet potatoes
roasted sweet potatoes

Roasted Sweet Potato Salad

  

August 11, 2017

This yummy vegan Roasted Sweet Potato Salad is the perfect blend of naturally sweet and savory flavors, and it’s packed with nutrients and vitamins.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 Servings

Ingredients

2 medium sweet potatoes (about 1 pound), peeled and cut into 3/4-inch cubes

1 medium red bell pepper, cut into 3/4-inch dice

1 medium red onion, cut into 3/4-inch dice

6 tsp macadamia nut oil

2 celery stalks, sliced

1/4 cup slow-roasted cashews (see below for instructions)

1 tbsp white wine vinegar

2 tbsp chopped fresh parsley

1 tsp Dijon mustard

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

Directions

1To Slow-Roast Cashews: Place 1 cup raw cashews and 1/2 teaspoon sea salt in a medium bowl, and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140F for 8 hours. Let cool completely.

2Preheat the oven to 425°F. Lightly oil a large baking sheet.

3Combine the potatoes, bell pepper, and onion in a bowl; toss with 2 teaspoons of the oil. Transfer to the baking sheet and roast, stirring occasionally, until the vegetables are tender and browned, 28 to 30 minutes. Transfer to a bowl and stir in the celery and cashews

4In a small bowl, whisk together the vinegar, parsley, mustard, salt, and pepper. Slowly whisk in the remaining 4 teaspoons oil, and then toss with the vegetables. Serve warm or at room temperature.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

 

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

00:00

Nutrition Facts

Calories208
Sodium241 mg
Protein3 grams
Total Fat11 grams
Saturated Fat2 grams
Total Carbohydrates25 grams
Dietary Fiber4 grams