Buckwheat Salad With Roasted Sweet Potato Recipes

BUCKWHEAT SALAD WITH ROASTED SWEET POTATO

Steps:

• Cut sweet potatoes into small cubes, place them on a baking tray in a single layer, then sprinkle with chili, salt, and pepper. Bake for about 30 minutes at 180°C/360°F, or until soft and slightly browned.
• Meanwhile heat up a saucepan over medium-high heat, add buckwheat, and toast for 2-3 minutes, shaking continually. Add vegetable stock or water, and bring to a boil.
• Turn heat to low, cover, and simmer for 15-20 minutes. Once cooked, fluff buckwheat with a fork and allow to cool.
• For the dressing whisk together lemon juice and zest, maple syrup, mustard, and almond butter. Season with salt and pepper.
• Chop scallions, slice radishes thinly, and add to a salad bowl with chickpeas, lettuce, buckwheat and sweet potato cubes. Add dressing and toss to coat evenly. Serve with toasted pine nuts on top. Enjoy!

ROASTED SWEET POTATO SALAD WITH FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
• Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
• At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
• Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
• Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.

ROASTED SWEET POTATO SALAD

Steps:

• Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILE DRESSING

Steps:

• Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
• Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
• Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.