Roasted Sweet Potato Lime (Print)
Caramelized sweet potatoes paired with fresh greens and zesty lime dressing create a vibrant, wholesome salad.
# What You’ll Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cut into 3/4 inch cubes
02 - 1 red onion, sliced
03 - 3.5 ounces baby spinach or mixed salad greens
04 - 1 avocado, diced
05 - 1 small red bell pepper, diced
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - Zest and juice of 2 limes
08 - 1 tablespoon honey or maple syrup
09 - 1 garlic clove, finely minced
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 2 tablespoons pumpkin seeds (pepitas), toasted
13 - 2 tablespoons fresh coriander (cilantro), chopped
# How To Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the sweet potato cubes and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet.
03 - Roast for 25-30 minutes, turning once, until sweet potatoes are golden and tender. Let cool slightly.
04 - In a small bowl, whisk together the remaining olive oil, lime zest and juice, honey or maple syrup, garlic, Dijon mustard, salt, and pepper to make the dressing.
05 - In a large salad bowl, combine roasted sweet potatoes, roasted onion, spinach, avocado, and red bell pepper.
06 - Drizzle with the lime dressing and toss gently to coat.
07 - Top with pumpkin seeds and chopped coriander before serving.
# Expert Tips:
01 -
- The warm roasted sweet potatoes against cool crisp greens creates this incredible temperature contrast that makes every bite interesting
- That lime dressing cuts through the sweetness perfectly and actually keeps the avocado from browning longer than youd expect
02 -
- Dont crowd your baking sheet when roasting or the sweet potatoes will steam instead of caramelize
- The dressing tastes better if you make it 10 minutes ahead to let the garlic mellow slightly
03 -
- Cut your sweet potatoes uniformly so they all finish cooking at the same time
- Massage a tiny bit of olive oil into the spinach leaves first to keep them from getting soggy