Rated 5 stars by 2 users
Vegan
This Sweet Potato Salad is easy to make and can be served hot or cold.
Organic Origins
Sweet Potatoes, peeled & cut into bite size cubes
1/4 cup extra-virgin olive oil
1 medium red pepper, diced into small pieces
Spring Onion, white & tender green parts, sliced
1/4 cup minced coriander
3 Tablespoons lime juice, plus grated zest of 1 lime
1 teaspoon chili powder
1/4 teaspoon ground cumin, according to your taste
salt and pepper
Preheat the oven to 200c. Toss the cubed sweet potatoes with 1 tbsp of olive oil and some salt & pepper on a sheet pan
Arrange the potatoes in a single layer, roast until just tender, about 25 minutes. Let cool slightly & then transfer to a large bowl
Add the red pepper, spring onions & coriander
In a small bowl, whisk the remaining olive oil, the lime juice & zest, chili powder, cumin & a generous pinch of salt and black pepper
Pour the dressing over the salad, toss gently. Serve warm, or chilled
Top with pumpkin seeds or sunflower seeds for added crunch. Salad can be made in advance and in-fact, may improve with a day of melding in the fridge
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