Quartz 4

Recipe Sweet Potato Salad

2 min read

Vegan Sweet Potato Salad

Source

https://lovingitvegan.com/vegan-sweet-potato-salad/

Ingredients

Roasted Sweet Potatoes

  • 1kg sweet potatoes (~5 medium), peeled and sliced into rounds
  • 15ml olive oil (1 Tbsp)
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper

Black Bean & Cilantro Mix

  • 1 can (425g) black beans, drained (or 1½ cups cooked)
  • 12 green olives, pitted and sliced
  • 30g fresh cilantro, chopped (~½ cup)
  • 10 sun-dried tomatoes, sliced
  • Sprinkle salt and pepper

Salad Base

  • 300g mixed lettuce / mixed salad greens (~8 cups)
  • 1 medium avocado, sliced

Dressing

Instructions

  1. Preheat oven to 200°C.
  2. Toss sweet potato rounds with olive oil, salt, pepper, onion powder, garlic powder, smoked paprika, and cayenne.
  3. Spread on parchment-lined tray. Bake 30 minutes.
  4. Black bean mix: Slice olives and sun-dried tomatoes. Chop cilantro. Add to bowl with black beans, salt, and pepper. Toss.
  5. Wash mixed greens. Slice avocado.
  6. Assemble: Greens on bottom → black bean mix → roasted sweet potato rounds → avocado slices → drizzle tahini dressing.
  7. Alternatively, combine in large bowl and serve family-style (be gentle, sweet potato is fragile).

Tips & Notes

  • Serves 4–6 depending on portion size.
  • Best served fresh — leftovers keep 2 days fridge but sweet potato softens.
  • Very filling — sweet potato + black beans = substantial meal.
  • Adjust spice: Reduce or omit cayenne for milder.
  • Nutrition excludes dressing (see separate tahini dressing page).

Tags

recipe, vegan, salad, sweet-potato, main

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