SWEET POTATO SALAD

June 15, 2020
Rachel Schultz

When I am 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 is 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.) This is a nutritious salad type meal you can still make on the furthest day from when you got groceries or produce.

To make it an entree, I make it with some chicken breasts marinated in some kind of balsamic dressing and then grilled.

I love the unique ingredient mix too. Lemon juice is maybe unexpected but once you taste the whole combination you’re like wow this is good. It is not like anything else in our weeknight dinner rotation AND I LIKE VARIETY.

SWEET POTATO SALAD
Serves six

4 sweet potatoes, peeled and cubed
4 tablespoons olive oil, divided
1/2 teaspoon salt, divided
3/4 teaspoon pepper, divided
30 ounces chickpeas
15 ounces black beans
1/2 cup red onion, diced
1/4 cup lemon juice
1 teaspoon garlic powder
1/4 cup chopped parsley
1/4 teaspoon red pepper flake
3 tablespoons sesame seeds

Preheat oven to 400 degrees.

Drizzle sweet potato with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange on a lined baking sheet and roast 30 minutes.

Toss together roasted sweet potatoes with chickpeas, black beans, red onion, lemon juice, garlic powder, parsley, 1/4 teaspoon salt, 1/2 teaspoon pepper, red pepper flake, and sesame seeds.

SWEET POTATO SALAD
 
Author:
Ingredients
  • 4 sweet potatoes, peeled and cubed
  • 4 tablespoons olive oil, divided
  • ½ teaspoon salt, divided
  • ¾ teaspoon pepper, divided
  • 30 ounces chickpeas
  • 15 ounces black beans
  • ½ cup red onion, diced
  • ¼ cup lemon juice
  • 1 teaspoon garlic powder
  • ¼ cup chopped parsley
  • ¼ teaspoon red pepper flake
  • 3 tablespoons sesame seeds
Instructions
  1. Preheat oven to 400 degrees.
  2. Drizzle sweet potato with 1 tablespoon olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Arrange on a lined baking sheet and roast 30 minutes.
  3. Toss together roasted sweet potatoes with chickpeas, black beans, red onion, lemon juice, garlic powder, parsley, ¼ teaspoon salt, ½ teaspoon pepper, red pepper flake, and sesame seeds.

Adapted from Elemental Custard

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Leave a Comment

Rate this recipe:  

Comments

  • Rachel

    Do you eat this warm? Or do you wait for the sweet potato to cool before tossing together?

    • Rachel Schultz

      Warm or cold!

  • Jill Kirshman

    What are the greens i spy?

    • Rachel Schultz

      fresh parsley!

Copyright © Rachel Schultz 2020

PRIVACY POLICY