Roasted Sweet Potato Salad with Avo, Lime and Coriander Dressing

This vegan sweet potato salad is tossed in a simple lime dressing creating a colorful and tasty side dish.

  • 3 large sweet potatoes
  • 4 tablespoons olive oil
  • 100g salad greens (baby spinach, butter lettuce, rocket, watercress etc.)
  • 3-4 salad onions (red spring onions)
  • 1 ripe avocado
  • juice of 1 lime
  • 1 cup coriander leaves
  • 175ml full cream plain yoghurt
  • 250ml sour cream
  • salt and pepper, to taste
  1. Cut up 3 large sweet potatoes into quarters; place them on a baking tray, drizzle with the olive oil and bake for 1 hour at 200°C, until they are beautifully browned and soft.
  2. Whilst the potatoes are cooking, make the dressing. In a blender, add the avocado, lime juice, coriander, sour cream, plain yoghurt, a little salt and pepper, and blend until smooth and creamy.
  3. Once cooked, take the sweet potatoes out the oven and add the salad greens – toss together to coat the leaves with the olive oil still left on the tray.
  4. Place the sweet potato and greens on a serving platter, drop spoonfuls of the dressing over the salad and sprinkle chopped salad onions (red spring onions), on top. Note: You can use green spring onions if the red ones aren’t available.

Source : allrecipes.Com

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