Recipe: Roasted Sweet Potato Salad

by JJ Virgin on August 11, 2017

Forget cold turkey!

Any time I recommend you leave a food out of your diet, I offer you a swap that’s more nutritious and tastes better. Trading out your french fries for this Roasted Sweet Potato Salad 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 fried white potatoes. Sometimes called “yams” on the west coast of the US, this gorgeous veggie has 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 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.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

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


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


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


Nutrition Facts

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

Thanks so much for reading! Don't forget to like this post and like us on Facebook.