Glowing Bowl Roasted Sweet Potato Salad |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 2 |
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This is a recipe I adapted from a local vegetarian restaurant. I made just a couple of modifications and it turned out delicious. It is a big favorite at my house. Best served at room temperature. Ingredients:
3 lbs sweet potatoes, cut into 1-inch cubes |
2 tablespoons olive oil |
1 tablespoon toasted sesame oil |
1 tablespoon ground cumin |
salt and pepper |
1/2 cup dried cranberries |
1/2 cup toasted almond |
1/2 cup olive oil |
2 1/2 tablespoons apple cider vinegar |
1 tablespoon maple syrup |
1 tablespoon curry paste |
1 teaspoon dijon mustard |
Directions:
1. Preheat oven to 375 degrees. Spray baking sheet with nonstick spray.
2. Mix sweet potatoes with both oils, cumin, salt and pepper and spread on baking sheet. Roast until tender and brown (about 30 to 45 minutes) stirring occasionally. Cool to room temperature.
3. Combine olive oil, apple cider vinegar, maple syrup, curry paste and Dijon mustard.
4. Place sweet potatoes into large bowl; add dressing and toss to coat.
5. Top with cranberries and almonds.
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