Description
A delicious and nutritious sweet potato salad loaded with roasted vegetables and drizzled with a creamy peanut dressing.
Ingredients
Scale
- 2 cups roasted sweet potatoes
- 1 cup red bell pepper, diced
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup peanuts, chopped
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1/4 cup water (adjust for consistency)
Instructions
- Preheat the oven to 400°F (200°C) and roast sweet potatoes for 25-30 minutes until tender.
- In a large bowl, combine the roasted sweet potatoes and vegetables.
- In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and water until smooth.
- Pour the dressing over the salad and toss to combine.
- Garnish with chopped peanuts before serving.
Notes
- Feel free to add additional vegetables as desired.
- This salad can be served warm or chilled.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg