Vegan Sweet Potato Salad. Toss the diced sweet potatoes in olive oil and spread in a single layer on a baking sheet. If you can keep yourself from eating all the sweet potatoes straight from the oven, then you can make this sweet potato salad 🙂 Just whisk together all the dressing ingredients and toss over the sweet potatoes. This gorgeous nutrient-packed take on the classic potato […] healthy-vegan-cooking: Easy Vegan Sweet Potato Salad

Because the crowd-pleasing salad can be served hot or cold, it's a great option for either summer or Fall. The recipe yields a large batch, so it's also good for meal prep – you cook once and get a delicious and healthy lunch for the week. I'm following a high carb vegan diet and I feel awesome, but I eat healthy carbs, not the refined and processed ones. You can have Vegan Sweet Potato Salad using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vegan Sweet Potato Salad

1. It’s 2 of large sweet potatoes, cubed.
2. It’s 1/2 of red onion sliced.
3. You need 3-4 tablespoons of olive oil.
4. You need of Salt.
5. You need 2 of ripe avocados, cubed.
6. Prepare 2 tablespoons of Apple cider vinegar.
7. It’s 1 tablespoon of honey or sugar.
8. Prepare of Sriracha hot sauce.

There are so many different variations on potato salad, but this vegan potato salad has a little mustard, and also dill pickles for a bit more flavor. Yes, it's easy to make potato salad suitable for a vegan diet – just choose a vegan mayonnaise. And make sure to leave out any chopped eggs or bacon of course. Place potatoes in a large pot and cover with water.

Vegan Sweet Potato Salad instructions

1. Preheat oven to 400 f. Line a baking sheet with foil..
2. Toss sweet potato cubes with oil and season liberally with salt. Spread in a single layer on baking tray and bake for about 10 minutes.
3. Turn the potatoes and add the red onions and bake until the potatoes are cooked through and the onions are soft.
4. In a bowl, mix vinegar, honey (or sugar), and sriracha to taste..
5. Combine roasted potatoes and onions with avocado and mix with dressing.
6. Enjoy!.

Place pot on the stove over high heat and cover. Bring to a boil and then lower heat to a simmer. Sweet potato chickpea salad is on the menu for lunch today! After almost two years of traveling abroad it feels a bit odd to back at home. Not as extreme as reverse culture shock but all of a sudden the questions have gone from where are you from. where are you traveling, to what do you do, where are you living nowadays.