Anytime I recommend you leave a food out of your diet, I offer you a swap that’s more nutritious and often tastes better, too. Trading out your potatoes for sweet potatoes is a perfect example of how you can uplevel your diet without sacrificing flavor!
Not only are they delicious, sweet potatoes are much better for you than regular potatoes. They’ve got heart- and gut-healthy fiber, plus plenty of beta-carotene, which your body turns into vitamin A.
Roasting them in this recipe makes the most of their natural sweetness, leaving them the perfect partner for cashews and savory veggies like onion and bell pepper. This is a vegan-friendly dish that will have everyone at the table smiling.
Roasted Sweet Potato Salad joins Quinoa Fusilli with Cherry Tomatoes, Garlic, Basil, and Olive Oil; Lentil Nut Burgers with Cilantro Vinaigrette; and Matcha Blueberry Smoothies in our Virgin Vegan menu.
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
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.
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