Vibrant Roasted Purple Sweet Potato Salad
This colorful salad features roasted purple sweet potatoes and bell peppers, complemented by sautéed onions and juicy cherry tomatoes. Tossed in a luscious coconut cream dressing, this plant-based, vegan dish bursts with flavor and nutrition, making it a perfect refreshing option for any meal. Enjoy this gluten-free treat that highlights the beauty and taste of wholesome ingredients!
ingredients
- 2 medium purple sweet potatoes, diced
- 2 bell peppers (any color), diced
- 1 medium onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup coconut cream
- 2 tablespoons lime juice
- 1 teaspoon maple syrup
- Fresh cilantro for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a mixing bowl, toss purple sweet potato and bell pepper with 2 tablespoons of olive oil, salt, and pepper.
- 3.
Spread the sweet potato and bell pepper mixture on a baking sheet and roast for 25-30 minutes, until tender and caramelized, stirring halfway through.
- 4.
In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add sliced onions and sauté until soft and translucent, about 5-7 minutes.
- 5.
Add cherry tomatoes to the pan and cook until just softened, about 2-3 minutes. Season with salt and pepper.
- 6.
In a small bowl, whisk together coconut cream, lime juice, maple syrup, and a pinch of salt until smooth.
- 7.
In a large bowl, combine the roasted sweet potatoes, bell peppers, sautéed onions, and cherry tomatoes.
- 8.
Drizzle the coconut cream dressing over the salad and toss gently to combine.
- 9.
Serve warm or at room temperature, garnished with fresh cilantro.