SWEET POTATO SALAD

August 26, 2014

When I’m meal planning, any dish that has lots of fresh ingredients has to be made during the beginning of the week. If we’re having a salad, it’s probably Monday. And if I want a salad on Friday, that’s just too bad for me.

So something like this sweet potato salad is perfect because I love that all the ingredients keep well throughout the week leading up to grocery day. (I’m looking at you avocado, basil, and bananas.)

sweet-potato-saladSWEET POTATO SALAD
Serves 3-4

15 ounces chickpeas
15 ounces black beans
1 sweet potato, peeled and diced
2 cloves garlic
1 tablespoon olive oil
1/2 red onion, diced
1 lemon, juiced and zested
3 tablespoons olive oil
1 teaspoon red pepper flake
3 tablespoons sesame seeds
Salt & pepper

Preheat oven to 400 degrees. Drizzle sweet potato with 1 tablespoon olive oil and season with salt & pepper. Arrange in a single layer on a baking sheet and roast for 50-60 minutes. Toss together roasted sweet potatoes with remaining ingredients.

SWEET POTATO SALAD from Rachel Schultz

SWEET POTATO SALAD
 
Author:
Serves: 3-4
Ingredients
  • 15 ounces chickpeas
  • 15 ounces black beans
  • 1 sweet potato, peeled and diced
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • ½ red onion, diced
  • 1 lemon, juiced and zested
  • 3 tablespoons olive oil
  • 1 teaspoon red pepper flake
  • 3 tablespoons sesame seeds
  • Salt & pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Drizzle sweet potato with 1 tablespoon olive oil and season with salt & pepper. Arrange in a single layer on a baking sheet and roast for 50-60 minutes.
  3. Toss together roasted sweet potatoes with remaining ingredients.

Adapted from Elemental Custard

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