Grilled Sweet Potato & Herb Salad

Serve this plateful of goodness with a bowl of vegetarian chili or black bean soup. It’s a delightfully hearty meal that’s ideal for fall.

This recipe comes to us from Jackie Newgent.

Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!

Serves 1

Ingredients:

• 1 (8- to 9-oz) sweet potato, unpeeled, cut into 1/2”-thick rounds
• 2 teaspoons avocado oil or high-oleic sunflower oil
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons spicy avocado dressing (see below)
• 1 scallion, thinly sliced
• 1/4 cup loosely-packed fresh herb leaves, such as small basil leaves and cilantro leaves
• 1 tablespoon pan-toasted pine nuts or roasted pumpkin seeds

Directions:

Add the sweet potato rounds to a saucepan and cover with cold water. (Hint: Salt the water for extra taste.)

Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered until nearly tender, about 8 minutes.

Drain the sweet potato rounds well.

Brush both sides of the sweet potato rounds with the oil. Grill or pan-grill the rounds over medium-high heat until rich grill marks form on both sides, about 8 minutes total.

Sprinkle with the salt and pepper. Set aside to cool.

Arrange the grilled sweet potato rounds* on a plate. Drizzle with the spicy avocado dressing.

Sprinkle with the scallion, herb leaves, and pine nuts. Adjust seasoning and serve.

If you’d like to make the spicy avocado dressing that goes with the salad the recipe is:

1/4 of a large avocado

1/4 cup chilled unsweetened (jasmine) green tea

1 tablespoon lime juice

1 teaspoon cider vinegar

1/8 teaspoon each sea salt

ground cayenne pepper

Blend all ingredients together. Adjust seasoning. Makes 2 servings, about 3 tablespoons each.