Roasted Sweet Potato Salad
Prep time
Cook time
Total time
A simple roasted sweet potato salad
Recipe type: Vegan,Vegetarian,Dairy-free,Soy-free,Gluten-free
Cuisine: Australian
Serves: 1 plate
  • Sweet Potato-1.5 cups-chopped as cubes (same sized bits)
  • Almond feta- crumbled-to taste-1/3 cup
  • Spinach leaves-couple of handfuls
  • Red onion-1/4 small-sliced lengthwise
  • Dried Cranberries-2 Tbsp
  • Salt-to taste
  • Chili powder-1/2 tsp
  • Oil-1 tsp
  • Lemon juice-1 tsp
  1. Preheat oven to 170 C/340 F
  2. In a pan, heat oil, once hot, add chili powder and salt. Reduce flame to low and roast for a minute. Add cubed sweet potato.
  3. Toss them really well so the spices coat the potato
  4. Transfer them onto a tray lined with a baking paper and roast them until sweet potato is tender and looks brown on the outside
  5. In a bowl, add spinach leaves, over which add sweet potato, crumble almond feta and red onion slices, add dried cranberries, drizzle some lemon juice.
  6. Toss and serve
Almond Feta recipe here-
It took 30 minutes for sweet potatoes to cook through. Really both oven & sweet potato dependent.
Recipe by Yes, I am Vegan at