Sweet Potato Salad Recipe – Learn like a Pro

Sweet Potato Salad Recipe – Learn like a Pro: We would like to take this opportunity to welcome you to the land of culinary bliss, where we will be creating a mouthwatering Sweet Potato Salad by combining the deliciousness of sweet potatoes with the reviving crunch of fresh veggies.

Sweet Potato Salad Recipe – Learn like a Pro

7 Formal Living Room Ideas That Aren’t Stuffy

This recipe is not only bursting with deliciousness, but it also delivers a nutritional punch that will leave you feeling satiated and energized long after you have finished eating it. This Sweet Potato Salad is sure to give your taste buds a treat and provide your body with the nourishment it needs, regardless of whether you are hosting a summer BBQ or simply have a yearning for a healthful dinner.

Ingredients

• 3 medium-sized sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (or maple syrup for a vegan option)
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Chopped Greek Chicken Sandwich Recipe

Also See: 

Carrot and Butternut Squash Soup Recipe – Easiest Recipe Ever

Instructions

Harissa Honey Chicken Recipe

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). The sweet potatoes should be placed in cubes on a baking pan that has been lined with parchment paper.

The dish should be seasoned with salt and pepper, then drizzled with olive oil. To ensure a uniform coating, toss the ingredients.

Roast the sweet potatoes in an oven that has been prepared for twenty-five to thirty minutes, or until they are soft and have a mild caramelization. Please give them some time to calm off.

In order to make the dressing, combine the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper in a small bowl and mix all of the ingredients together.

Put the roasted sweet potatoes, diced bell peppers, cherry tomatoes, red onion, and chopped parsley into a large mixing bowl. Mix gently until everything is evenly distributed.

After pouring the dressing over the salad, give it a light toss so all of the components are evenly coated with the dressing. Test the seasoning, then make any required adjustments.

The salad should be chilled in the refrigerator for at least half an hour so that the flavors can combine and become more pronounced.

The dish should be served chilled, and more parsley can be garnished if desired.

Tips for Success

It is best to select sweet potatoes that are solid and devoid of any imperfections. As a result, your salad will have a smooth consistency and a naturally sweet flavor.

When you are roasting the sweet potatoes, be sure that the baking sheet is not overcrowded. It is important to spread them out in a single sheet so that they can be cooked evenly and caramelized.

If you want to add an extra punch of flavor to this salad, feel free to alter it by adding your preferred vegetables or add-ons like avocado, cucumber, or feta cheese.

Roasting the sweet potatoes in advance and storing them in the refrigerator until you are ready to put together the salad is a time-saving option that you can consider.

You can make a larger quantity of this dish to take to potlucks or to prepare meals for yourself. This salad can be stored in the refrigerator for up to three days without going bad.

Nutrition 

• Calories: 300kcal
• Carbohydrates: 24g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 4g
• Polyunsaturated Fat: 5g
• Monounsaturated Fat: 11g
• Cholesterol: 11mg
• Sodium: 193mg
• Potassium: 397mg
• Fiber: 4g
• Sugar: 10g
• Vitamin A: 8500IU
• Vitamin C: 7mg
• Calcium: 113mg
• Iron: 1mg