Roasted Sweet Potato Salad with Mint Sunflower Dressing

This Roasted Sweet Potato Salad is comforting, filling and the perfect side with your favorite protein.  Enjoyed warm or cold with a sunflower seed based dressing kissed with mint for a flavorful combination.

Roasted Sweet Potato Salad with Mint Sunflower Dressing

Do you ever go to a restaurant, try a dish and then immediately think “I NEED this in my life!”

Anyone?

Well, that’s how I felt when I tried the Roasted Sweet Potato Salad at Thrive360 not too long ago.

Thrive360 Denver

While I adore sweet potatoes, when I heard that the flavor combination for The Roasted Sweet Potato Salad included mint I was a liiiiiittle skeptical.  Woah, did this salad prove me wrong.

The hint of mint was just what the sweet potatoes needed to take these root vegetables to the next level.

Roasted Sweet Potato Salad with Mint Sunflower DressingRoasted Sweet Potato Salad with Mint Sunflower Dressing

If you’re a food prepper, this is a great side dish to add to your meal rotation.  Simply chop the sweet potatoes ahead of time, and you can even prepare the dressing.  Pair with your favorite protein (fish, chicken, chickpeas, lentils, etc) Voila! Easy weeknight meal!

Roasted Sweet Potato Salad with Mint Sunflower Dressing

Enjoy this Roasted Sweet Potato Salad with Mint Sunflower Dressing!  And if you give the recipe a try: snap a pic and share it on Instagram tagging #trebleinthekitchen so I can see!

A delish side dish-->Roasted Sweet Potato Salad with Sunflower Mint Dressing Click To Tweet

Roasted Sweet Potato Salad with Mint Sunflower Dressing
 
Prep time
Cook time
Total time
 
This Roasted Sweet Potato Salad is comforting, filling and the perfect side with your favorite protein. Enjoyed warm or cold with a sunflower seed based dressing kissed with mint for a flavorful combination.
Author:
Recipe type: side dish, gluten free, grain free, dairy free
Serves: 6-8 servings
Ingredients
  • 3 cups cubed sweet potato
  • 2 Tbsp sunbutter/sunflower seed butter*
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice
  • 2 Tbsp low sodium Tamari
  • 1 Tbsp fresh mint, finely chopped
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Place the cubed sweet potatoes on a baking sheet lined with parchment paper. Once the oven is heated, roast at 375 for 30 minutes.
  3. While the sweet potatoes are roasting, blend the sunflower seed butter, apple cider vinegar, lemon juice, low sodium Tamari, and mint in a food processor or blender until smooth.
  4. Toss the roasted sweet potatoes with the dressing and serve immediately or chilled.
Notes
*I prefer to make my own sunflower seed butter because many store brands contain sugar. To make the amount for this recipe: Put ¼ cup sunflower seeds in a food processor and blend, scraping the sides until smooth.
**the half cup serving of sweet potato in this side dish is considered a safe low FODMAP amount for those who are sensitive. This is based on the Monash University guidelines.
Nutrition Information
Serving size: ⅙ of recipe Calories: 98 Fat: 3 g Carbohydrates: 15 g Sugar: 3 g Sodium: 274 mg Protein: 3 g

Roasted Sweet Potato Salad with Mint Sunflower Dressing gluten free, grain free, dairy free, veganLove this recipe? Here are a couple more that are similar!

Pesto Potato Salad

Pesto Potato Salad from Treble in the Kitchen

Sweet Potato Fried Rice

Sweet Potato Fried Rice | Treble in the Kitchen

Sweet Potato Noodle Peanut Stir Fry

Sweet Potato Noodle Peanut Stir Fry | Treble in the Kitchen

Question of the Day:

  • How do you like to enjoy sweet potatoes?
  • Do you have a quick and easy side dish that is a go-to??

 

Leave a Reply

*

Rate this recipe: