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.