How to Make Sweet Potato Salad
- cook TIME 15 mins
- prep TIME 5 mins
- total TIME 20 mins
Ingredients (16)
- 12 oz sweet potato cut into small cubes
- 3 oz green lettuce separate into individual leaves
- 3 oz canned chickpeas
- 0.5 oz feta cheese
- 0.5 oz pumpkin seeds
- 1 1/2 tbsp olive oil
- 1 tbsp Japanese mayonnaise
- 1 tbsp milk
- 1/2 tbsp sesame oil
- 1/2 tbsp tahini paste
- 1 tsp lemon juice
- 1/2 tsp paprika
- 2 tsp honey
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2 tbsp parsley chopped, divided
INSTRUCTIONS
Prep:
For the sweet potato: Use a paring knife to peel your sweet potato, then cut it up into 1.5-inch cubes, then wash them clean and pat dry before roasting.
For the green lettuce: If you go for butterhead lettuce, simply separate each individual leaf, then rinse and dry them in a colander or with a paper towel. If you go for other larger green lettuce such as romaine, then roughly chop them before rinsing and drying.
Cook:
Preheat the oven at 475°F.
Season the sweet potato: Add 12 oz sweet potato, 1/2 tsp paprika, 1/4 tsp salt, 1/2 tsp garlic powder, and 1 1/2 tbsp olive oil to a small bowl, then toss well.
Bake the sweet potato: Spread out the diced sweet potatoes on a parchment-lined sheet, sprinkle with 1 tbsp chopped parsley, then place it in a preheated oven and cook at 475°F for 12 minutes.
Make the sauce: Add 1 tsp lemon juice, 1/2 tbsp sesame oil, 2 tsp honey, 1/2 tbsp tahini paste, 1 tbsp milk, and 1 tbsp Japanese mayonnaise to a bowl. Stir to combine.
Assemble the salad: Line the bottom of the serving plate with 3 oz green lettuce, then arrange the sweet potato chunks and 3 oz chickpeas on top of it. Finally, sprinkle with 0.5 oz pumpkin seeds, 0.5 oz crumbled feta cheese, and 1 tbsp chopped parsley.
Drizzle with the sauce before serving.