Roasted Sweet Potato Salad

I have fallen off the blogging bandwagon a bit in the past couple of weeks. This post was supposed to go up on Monday but I got to it only today. Summers get so busy in the cold country. We try to cram in as many outdoor activities as possible plus there are demands from certain little people who are enjoying summer vacation. Hopefully, I will be able to post regularly in the next month.

Sweet Potato is not something you think about in the summer really but I was looking for something filling for lunch so I can just make one more dish and be done. That is how this salad was found. The summer evening are much cooler than usual lately so you would be able to enjoy this salad warm by the outdoor fire if you happen to indulge in the ritual of building fire in the backyard.



Sweet Potato 2 medium peeled and cubed in 1 to 2 inch pieces

Onion ½ of Medium cut in small pieces

Bell Pepper 1 large cut in medium pieces preferably yellow or red

Spinach/Arugula or choice of greens One handful per person

Extra Virgin Olive Oil garlic infused 3 Tbsp

Sriracha sauce ½ Tbsp (adjust per taste)

Salt per taste

Cilantro a handful (optional)



Preheat oven at 350 degrees. Line a cookie sheet with Aluminium foil or parchment paper. Place Sweet Potato cubes, Onion pieces and Bell Pepper pieces on the cookie sheet. I prefer to place the Sweet Potato towards the back of the cookie sheet so it gets the most heat but that’s just because I know how my oven behaves. Bake for about 40 to 45 minutes. After 40 minutes, check for doneness of the Sweet Potato and make sure Bell Pepper is not turning brown. Add the extra 5 minutes if needed or remove from the oven and place in a bowl where it can be cooled a bit.

In a separate bowl, mix EVOO, Sriracha Sauce and Salt. Mix until well combined.

When serving, place choice of green at the bottom of the plate, top it with Sweet Potato, Onion and Bell Pepper mixture. Drizzle the dressing over it and top with Cilantro if you happen to have it at hand.



Leave a Reply