Roasted Sweet Potato Salad Recipe
By Noble Veggies
🔪Prep Time: 15 mins
👩🍳Cook Time: 35 mins
1 kg sweet potatoes about 3 large sweet potatoes, peeled and cut into 2 cm (1 inch) pieces
2 tbsp Olive oil
1 tsp salt
1 bell pepper chopped
3 spring onion finely chopped
½ cup pomegranate seeds
1 good handful of chopped fresh parsley
Salt and pepper from the mill
3 tbsp apple cider vinegar
1Preheat the oven to 400 ºF
2In a bowl, coat the potato pieces with oil, and season. Place on a baking sheet lined with parchment paper and bake for 20 minutes. Flip the potatoes and continue cooking for 15 minutes or until tender and golden.
3Cool and place in a bowl.
4In a bowl, combine bell pepper, pomegranate seeds, parsley and vinegar.
5Drizzle with olive oil, adjust seasoning and serve.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.