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Sweet Potato Salad

Prep Time1 hr 55 mins
Cook Time35 mins
Total Time50 mins
Course: Salad, Side Dish

Ingredients

Salad

  • 2 medium-sized sweet potatoes (or 3 small) cut into 3/4 inch cubes
  • 2 spring onions slices, including the green parts
  • 1 red pepper, diced
  • 1/2 cup pomegranate seeds seeds from 1 pomegranate
  • 7 oz canned sun-dried tomatoes 190g (small can)
  • 1 can black or red beans, drained and rinsed 14oz/ 400g
  • 1 can garbanzo beans, drained and rinsed 14oz/ 400g
  • 3/4 cup salted peanuts
  • 1 handful chopped parsely

Dressing

  • 1/3 cup olive oil 230ml
  • 2 tsp dijon mustard
  • 2 tsp agave syrup/maple syrup
  • 1/2 tsp salt

Instructions

Roast Sweet Potatoes

  • Preheat oven to 425°F/220°C, leaving the baking tray in the oven. Peel and cube the sweet potatoes into bite-sized pieces. During the last 3 few minutes of the preheating time, drizzle the baking tray which has been preheated with olive oil. Then remove from the oven. This helps the sweet potatoes not to stick and also helps them to get crispy! Just be sure to not leave it in too long as it will start to smoke.
  • Add the potatoes to the baking tray and sprinkle generously with salt and black pepper. Add to the oven and bake for 35 minutes, flipping halfway, until the potatoes are nice and browned.

Prepare other salad components

  • While the potatoes are baking, add the rest of the ingredients for the salad minus the dressing to a large bowl
  • In a small mixing bowl, add the dressing ingredients and mix well
  • When the potatoes are done baking, remove from the oven and allow to cool slightly
  • Add the sweet potatoes to the large bowl with the rest of the salad components and mix well. Then pour the dressing over the salad and mix well.
  • Enjoy right away or let it sit in the fridge a few hours to allow the flavors to meld. Take out of the fridge at least 30 minutes before serving as it tastes the best at room temperature. Enjoy!