4 people

Sweet Potato Salad

  • 2 whole sweet potatoes roasted and cooled
  • 1 large avocado
  • 1/2 watermelon radish sliced thin
  • 1/3 cup green onions sliced
  • 2 tbsp ponzu
  • 1/4 tsp togarashi
  • 2 tbsp sesame seeds toasted
  • 1/4 cup cilantro leaves and flowers
  • 1/2 cup kimchi aioli

Nutritional information

Calories: 116kcalCarbohydrates: 7gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 186mgPotassium: 337mgFiber: 4gSugar: 1gVitamin A: 332IUVitamin C: 10mgCalcium: 61mgIron: 1mg

Certified Reconditioned Standard

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people

For the sweet potato salad

  • Place sweet potatoes on a pan lined with parchment paper. Drizzle with olive oil, and salt. Roast the sweet potatoes in preheated oven at 400 degrees for about 45 minutes or until just done all the way through. Take out and let it cool completely to room temperature.
    To finish the salad, slice your watermelon radishes thinly and salt them in a bowl for at least 5 minutes. Place a few spoonfuls of the kimchi aioli smeared all of over the plate. Take your sweet potatoes, slice them, and place them around the plate. Season them lightly with salt and togarashi . Then add avocados, radishes, and mandarins. Season avocados with salt. Then spoon the ponzu over everything. Finish the dish with green onions, sesame seeds, cilantro flowers and leaves. Serve and enjoy!
    Sweet Potato Salad recipe

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