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Roasted Sweet Potato Salad with Red Bell Pepper

Roasted Sweet Potato Salad with Red Bell Pepper

Ingredients

  • Nonstick vegetable oil spray
  • 3 3/4 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
  • 5 tablespoons extra-virgin olive oil, divided
  • 2/3 cup thinly sliced shallots (3 large)
  • 1 red bell pepper, very thinly sliced
  • 1 jalapeño chile, seeded, thinly sliced
  • 1 1/2 tablespoons mirin (sweet Japanese rice wine)*
  • 4 large green onions, chopped
  • 2/3 cup chopped fresh cilantro

Recipe Preparation

  • Preheat oven to 400°F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 3 tablespoons oil in large bowl; divide between sheets. Sprinkle with salt and pepper. Roast 10 minutes. Reverse sheets and roast until potatoes are tender and browned, stirring occasionally, about 15 minutes longer. Transfer to large bowl.

  • Heat 2 tablespoons oil in large skillet over medium-high heat. Add shallots and sauté 3 minutes. Add bell pepper and chile; sauté until beginning to soften, about 3 minutes. Add mirin; simmer 1 minute. Mix in green onions and stir 15 seconds. Scrape mixture over potatoes. in cilantro. Season to taste with salt and pepper. Serve warm or at room temperature.

Recipe by Gabe Soria, Amanda Zug Moore,Photos by Ture LillegravenReviews Section

Roasted Sweet Potato Salad

Peel sweet potatoes and dice into cube shaped pieces.

Place sweet potatoes into a large bowl. Add in sea salt, pepper, olive oil and mix together until well combined.

Spread sweet potatoes onto a foil or parchment lined baking sheet and cook for 20- 25 minutes until potatoes are fork tender.

Remove from baking sheet and place into a bowl to let cool.

Preparing sweet potato salad:

Once the sweet potatoes have cooled, add them into a mixing bowl with red pepper, green onion, celery and cooked bacon.

In a separate bowl, add in lemon juice, honey, dijon, olive oil, dash of sea salt and black pepper. Whisk together until well combined, then pour into bowl with sweet potatoes.

Gently mix all ingredients together, cover and keep refrigerated until ready to serve.

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Sweet Potato Salad Recipe

This is a perfect recipe to make for potlucks, barbecues, or any time you need an easy and colorful side dish to feed a crowd.

The recipe is super quick to throw together and calls for just a few basic ingredients that are readily available at most grocery stores.

It’s one of those no-fail healthy recipes great to have on hand for last-minute invites, and the dish can be vegan, soy free, gluten free, or easily adapted to fit Whole30 and paleo diets as well.

You can also turn it into a main meal by serving the roasted sweet potato salad over quinoa or rice, such as this Half Calorie Rice.

This healthy sweet potato salad was inspired by the first friend I ever made after moving into my apartment in Washington, D.C.

She brought a similar salad to a potluck brunch I hosted a few years ago, and I fell completely in love with it.

I immediately asked for the recipe and have been making my own version ever since!

With so many different flavors and textures, the dish will completely captivate your tastebuds. And you can change it up to suit what you have on hand – I sometimes like to add corn, zucchini, lentils, or diced avocado (similar to this Avocado Salad recipe).

If you want to sub butternut squash for the sweet potato, I don’t see why that wouldn’t also work.

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Hot Or Cold Sweet Potato Salad Recipe

Because the crowd-pleasing salad can be served hot or cold, it’s a great option for either summer or Fall.

The recipe yields a large batch, so it’s also good for meal prep – you cook once and get a delicious and healthy lunch for the week.

Half of the photos in this post are actually iphone pictures courtesy of my mom, who made the salad for a party on Saturday. I decided to change the post to include them, because I know so many of you love seeing more of the step-by-step process with my recipes.


Tips and Variations

  • Let the sweet potatoes cool before you toss everything together. If you assemble the salad when the sweet potatoes are hot from the oven, the arugula will wilt. Instead, give them a chance to cool before you toss everything together. That way, the arugula will still be vibrant when you eat.
  • Add the dressing and the avocado at the last minute. This recipe is a great one to meal prep for lunch, but if you make it in advance, store the dressing and the avocado separately until you eat. If you add the dressing too early, the salad will get soggy. Similarly, if you cut the avocado too far ahead of time, it’ll turn brown and bitter. But if you add them both at the last minute, it’ll be delicious.
  • Change it up! I love this sweet potato salad recipe as-written, but feel free to get creative with it! Here are a few ideas to get you started:
    • Make a Southwest salad. Before you put the sweet potatoes in the oven, toss them with chili powder. Add black beans, red bell peppers, and green onions or pickled red onions to the salad, and replace the tahini dressing with cilantro lime dressing or chipotle sauce.
    • Bulk it up. Thanks to the sweet potatoes, avocado, and pepitas, this salad is already pretty hearty. But if you want to make it even more filling, toss in a handful of roasted chickpeas, cooked French green lentils, farro, or quinoa. You could also add extra veggies like roasted broccoli, cauliflower, or Brussels sprouts!
    • Add something sweet. Dried cranberries, dried tart cherries, or pomegranate seeds would taste fantastic with the caramelized sweet potatoes and tangy feta in this recipe.

    Let me know what variations you try!


    ROASTED SWEET POTATO SALAD WITH RED PEPPER VINAIGRETTE

    How to Cook Everything Vegetarian
    Here is another potato-vinaigrette combo: The red pepper dressing is tart, sweet, and spicy, with a touch of cumin. This is best served warm or at room temperature, though of course you can refrigerate and serve it up to a day later, as long as you take it out of the refrigerator beforehand to take the chill off.
    Makes: 4 servings
    Time: about 45 minutes

    Ingredients
    • 4 large sweet potatoes
    • 1/2 cup extra virgin olive oil
    • Salt and freshly ground black pepper
    • 1/4 cup red wine vinegar or sherry vinegar
    • 1 medium red bell pepper, cored, seeded, and quartered
    • 2 teaspoons ground cumin
    • 1 tablespoon grated orange zest (optional)
    • 1/2 cup sliced scallion
    • 1/2 cup minced fresh mint or parsley leaves
    • 1 or 2 fresh minced chiles (jalapeno, Thai, serrano, or habanero), or to taste
    • 1/4 cup raisins (optional)

    Directions
    1.
    Preheat the oven to 400 °F. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.

    2. Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you're using it. Sprinkle with a little salt and pepper. Puree until smooth.

    3. Toss the warm potatoes with the scallion, mint, chiles, and raisins if you're using them. Add 1/2 cup of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.


    What to serve this with

    This is a great side dish for almost any meal, be it at a barbecue, for a party or just on the side of your main meal. Some of our recent recipes that will suit this potato salad include: Honey and Lime Chicken, Peri Peri Chicken, Eggplant Parmesan, Loaded Tuna Sandwich or Chicken Kiev.

    All the basic ingredients that go in to making this delicious salad are actually already vegan. However, we have used honey in the dressing and then topped it with feta. To make it vegan, simply swap the honey for maple syrup (do this if serving to kids aged under one too) and then leave out the feta, or use a vegan alternative.

    This potato salad should be stored in an airtight container and kept in the fridge, where if will keep well for 3-5 days. You can use the leftovers as a filling for tacos, burritos and wraps.
    How to store potato salad
    This potato salad should be stored in an airtight container and kept in the fridge, where if will keep well for 3-5 days. You can use the leftovers as a filling for tacos, burritos and wraps.
    We wouldn't recommend freezing this once it is all mixed together, as certain ingredients (the feta and dressing) will form ice crystals and will cause splitting when defrosted. You can, of course, freeze the cooked sweet potato if you wish. Once it is cooled, spread it out on a baking sheet and pot in the freezer until frozen. Once frozen, transfer to an airtight container and it will keep for up to 3 months. When you want to use it, defrost in the fridge.


    Nourish Bowl Components

    First comes our tabbouleh-inspired parsley salad for a fresh, herby element. Parsley is native to the Mediterranean and is rich in antioxidants and minerals including potassium, calcium, manganese, iron, and magnesium (source). It’s one of our favorites!

    But if you’re not a parsley fan, another fresh herb such as cilantro or dill could work as a substitute.

    Next is one of our favorite sauces from the blog: Dill Garlic Sauce! Made with hummus, lemon, garlic, and dill, this sauce comes together in just 5 minutes and adds so much flavor!

    And for the roasted sweet potatoes, we used our tried-and-true method: cut in half, coat with a dash of oil, and bake cut side down until tender (

    25 minutes). Do you see that caramelization? Hubba hubba!

    With the components ready, this nourish bowl comes together in no time!

    Chopped romaine provides crunch, sauerkraut supplies probiotics and tang, and tahini adds richness and minerals. Za’atar brings it all together with its herbal, tangy, savory notes.

    Oh, and don’t forget about the extra spoonful of hummus because there’s no such thing as too much hummus!

    We hope you LOVE this bowl! It’s:

    Savory
    Comforting
    Versatile
    Customizable
    Quick & easy
    Flavorful
    & Nourishing!

    It’s perfect as a weeknight meal, but also delicious enough to impress dinner guests! And while plenty filling on its own, it would also pair well with our falafel, beet falafel, or lemon baked salmon.


    • Tip: You can blend the dressing by adding the ingredients to a jar with a tight-fitting lid. Close the jar and shake well until the ingredients are blended.

    Place the potatoes into a 3-quart saucepan and add the broth. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender. Drain the potatoes well, reserving 1/4 cup broth. Let the potatoes cool for 10 minutes.

    Beat the reserved broth, vinegar and mustard and oil in a large bowl with a fork or whisk. Add the warm potatoes, onions and red pepper and toss to coat.  Season to taste.


    Preparation:

    In a large bowl, toss potatoes, onion, pepper and garlic with 1/4 cup (60 ml) olive oil, sea salt, ground pepper, and smoked paprika. Line a baking sheet with parchment paper. Place potato wedges side by side in one layer interspersed with the onion, pepper slices and garlic cloves. Roast for about 30 minutes turning once midterm or until potatoes are nicely browned and skin is crisp. Potato flesh should be soft when pierced with a toothpick.

    Remove garlic cloves from the baking sheet and place it in a small bowl to cool. Place potatoes, onion and peppers in a bowl and, while they are still warm, toss them gently with 2 tablespoons of vinegar. Peel the roasted garlic cloves and smash them with the remaining 1/4 cup (60 ml) olive oil, Dijon mustard and the remaining vinegar. Taste for salt and pepper and vinegar if needed.

    Just before serving, garnish with the eggs and parsley. Serve at room temperature.


    Roasted Sweet Potato Salad with Red Pepper Vinaigrette

    My favorite NY Times food writer, Mark Bittman, is no longer writing his weekly column The Minimalist, so I have been really missing his recipes and muse. I have loved Mark Bittman’s writing since purchasing his first cookbook – Fish: The Complete Guide to Buying and Cooking . I will never forget his section on Tilapia where he said something about it tasting like dirt, and he passed on providing any recipes for it.

    I found a great recipe from his book – How to Cook Everything Vegetarian for a roasted sweet potato salad. We love sweet potatoes, and after a long winter of the eating them baked, this is an amazing recipe for a dish that can be served cold.

    Roasted Sweet Potato Salad with Red Pepper Vinaigrette
    4 large sweet potatoes

    ½ cup extra virgin olive oil

    Salt and freshly ground black pepper

    1/4 cup red wine vinegar or sherry vinegar

    1 medium red bell pepper, cored, seeded, and quartered

    1 tablespoon grated orange zest (optional)

    1/2 cup minced fresh mint or parsley leaves

    1 or 2 fresh minced chiles (jalapeño, Thai, serrano, or habanero), or to taste

    Preheat the oven to 400˚F. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress

    Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you’re using it. Sprinkle with a little salt and pepper. Purée until smooth.

    Toss the warm potatoes with the scallion, mint, chiles, and raisins if you’re using them. Add 1/2 cup of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.

    I left out the raisins and orange zest, but it was amazing.

    I served it with a zucchini side and roasted chicken thighs. This will definitely be a summer grilling accompaniment.


    Watch the video: Roasted Sweet Potato u0026 Apple Salad: Sweet Potato Salads (January 2022).