Summer has finally arrived, and with the onset of nice weather comes the opportunity to eat al fresco with friends and family. Since bbq season often favors meat eaters, we wanted to share our favorite vegan salad recipes so you’re never left hungry at the end of a meal (because that inevitably results in stuffing your face with a pint of ice cream after, right?).
Our first summer recipe: Sweet Potato Salad
Welcome to BBQ town friends! If you want to bring your cooking skills to the table this 4th of July then this sweet potato salad will go down well. This simple and healthy recipe from Vegan Family Recipes only takes 35 minutes to prepare, so you can whip it up last minute without feeling like a total schmuck.
Two large sweet potatoes, peeled and cut into cubes
3 tablespoons olive oil
½ tablespoon Paprika, Oregano and Cayenne pepper
1 Shallot diced
2 Scallions diced
3 tablespoons red wine vinegar
1 tablespoon maple syrup
Salt and pepper to taste
Preheat oven to 390f (200c) and line baking sheet with parchment paper. Toss sweet potato cubes in one tablespoon of olive oil and place on tray. Cook for 25-35 mins till roasted and remove to cool. Mix shallots, scallions, spices vinegar and maple syrup to make dressing. Mix with the sweet potatoes and refrigerate before serving.
Join us again soon for more simple summer recipes.