Cumin-scented sweet potatoes in a chipotle vinaigrette.
This is a Lemon Sister recipe that I gave to Myra. It’s smoky and spicy. It’s a great side dish for tacos, or to bring to a picnic instead of regular potato salad. And it’s vegan, so everyone can enjoy it.
I usually mix in ½ cup of chopped cilantro before serving the salad, but it’s good without if you, or others you’ll be serving, don’t like cilantro.
Pro tip: use cooking spray on your roasting tray before placing the potatoes and roasting, for easier clean up afterwards. Also, if you don’t have a food processor, you can always make the dressing by chopping the ingredients really fine.
This salad is good, warm or cold!
Roasted Sweet Potato Salad with Spicy Vinaigrette
Sweet potatoes, cumin and corn in a chipotle vinaigrette
Equipment
- 1 oven tray
- knife and cutting board, measuring spoons
- 1 salad bowl
Ingredients
- 2.5 lbs. Sweet potatoes, peeled, cut into bite-sized pieces
- 1/4 cup olive oil
- 1 teas. cumin
- salt & black pepper to taste
- 1 1/2 cups frozen corn
- 1 red bell pepper, seeded, diced
- 2 green onions
- 1/3 cup rice wine vinegar
- 1 TBLS canned chipotle chile with sauce, chopped fine
- 1 TBLS red onion
- 1 clove garlic, minced
- 1 TBLS fresh lemon juice
- 1/2 cup cilantro, chopped (optional)
Instructions
- Toss together in a bowl: the sweet potatoes, olive oil, cumin, salt and pepper.roast potatoes at 400 degrees for 20 minutes, or until browned and soft.
- Meanwhile, put the corn and red bell pepper in your salad bowl.
- In the food processor make your vinaigrette by combining the green onion, rice wine vinegar, chipotle, red onion, garlic and lemon juice. Process until everything is saucy.
- When the potatoes are done, add to the vegetables while still hot. Pour the dressing over everything and gently toss to combine.Add cilantro if you like. Serve warm or cold.
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