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Vegan Sweet Potato Salad You’ll Love

by | May 11, 2019

Salads are a nutritious side dish and it is loaded with minerals and vitamins and all things good. Almost all vegetables and fruits can be consumed in salads. Today I will be sharing a sweet potato salad recipe, which is rather on the heavier side. It uses fresh as well as baking ingredients. 

sweet potato salad
Image by pixel1 from Pixabay

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Vegan Sweet Potato Salad You’ll Love

I have taken to my creative liberty to make certain changes to the original recipe. I will also let you know some tricks to make the salad even tastier.

Ingredients:

  • Sweet Potato: 1 pound
  • Red kidney beans: 1/ 2 cup
  • Olive oil: 3-4 tablespoon
  • Salt: to taste
  • Black pepper: 1 ½ teaspoon; crushed
  • Cumin powder: 1 ½ teaspoon
  • Cilantro– ½ cup; chopped
  • Cayenne pepper powder– ½ teaspoon
  • Grated ginger: ½ teaspoon
  • Cherry Tomatoes- for sweetness (optional)
  • Lime juice– 1 ½ tablespoon
  • Iceberg Lettuce for the crunch and serving

For this sweet potato salad recipe, there are two ways. In one way you can chop down the potato pieces into cubes, bake the same and toss in as a salad with dressings. On the other, you can bake whole sweet potatoes, half-break them and pour in the rest of the dressed salad mix and serve as a whole. The choice is yours. Below I am showing the chopped recipe.

How to prepare:

  1. Soak the red kidney beans overnight. Pressure cook the beans until tender. Roughly mash with a fork so that most beans are broken. Now let it cool. Add some of the lime juice, salt, and pepper to marinate the beans. Keeping the beans whole will make the salad bland. This process adds extra taste to the beans and potato combo.
  2. Peel and cut the sweet potatoes into small bite-sized cubes. Wash and spread in a baking tray. Drizzle olive oil, salt and half of the crushed pepper. Add in the cumin powder and cayenne pepper. Bake it in the oven for around thirty minutes. Stir in between. The potatoes should be completely baked. In the same way, bake the cherry tomatoes for 10 mins. Keep aside.
  3. Now prepare the vinaigrette by whisking together olive oil, cilantro, salt, lime juice, and some grated ginger. Mix well with the baked sweet potatoes (in case you’re making the diced version) and marinated beans. Combine everything well and serve on a lettuce leaf.
  4. For whole sweet potatoes, boil the same nicely, until mushy. Break open half and pour the salad made of rest of the ingredients, like black bean and stuff. Serve whole on a platter with another drizzle of olive oil.

This sweet potato salad will be a perfect combination of sweet, tang and zing from the ginger. You will love the texture and flavors of the salad. You can adjust the heat and tang by reducing or increasing the amount of lime juice and cayenne pepper. Do try and let us know how it turned out in comments.


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Debayan Paul

Digital Writer | West Bengal, India | [email protected]

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