Roasted Sweet Potato Salad with Chili Garlic Vinaigrette

Servings: 8 servings

Ingredients:

FOR THE SALAD
4 medium sweet potatoes, peeled (or skin intact and scrubbed well) and cut into 1-inch cubes
1 red onion, diced
2-3 tablespoons coconut oil (or olive oil)
1 red, yellow or orange pepper, seeded and dliced
1 cup fresh cilantro, chopped
Salt and pepper, to taste

FOR THE VINAIGRETTE
1 medium jalapeno pepper, minced
1 large clove garlic, minced
Juice of two limes
1/3 cup olive oil + 1 teaspoon

 

Instructions:

FOR THE POTATO MIXTURE

Preheat oven to 400 degrees. Place potatoes and onions in a large bowl and drizzle with coconut oil, salt and pepper. Toss to coat (add a little more oil if needed) and then place on a baking sheet in a single layer. I like to roast on parchment or foil for easy clean up.

Roast sweet potato onion mixture for 30-40 minutes, checking frequently and giving it a stir about half way through.

FOR THE VINAIGRETTE

Place one teaspoon olive oil in a small skillet and heat to shimmering. Add jalapeno and saute until softened. Add garlic and saute for another 30-45 seconds until fragrant but DO NOT let it brown or burn. You may even want to take it off the heat as soon as you add it and just let it cook from the heat that’s already in the pan.

Place sauteed chile and garlic in a small food processor (or blender) and add lime juice and remaining oil. Blend until well combined and then season to taste with salt and pepper.

TO ASSEMBLE THE SALAD

Place roasted sweet potatoes and onions, chopped pepper and cilantro in a bowl. Drizzle with vinaigrette and toss gently to combine. Taste and do a final salt and pepper seasoning if necessary.

Serve salad warm, at room temp or slightly chilled.

 

 

Original recipe credit: https://www.peanutbutterrunner.com/roasted-sweet-potato-salad-chile-garlic-vinaigrette/