Chili Lime Sweet Potato Salad Recipes

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CHILI-LIME SWEET POTATO SALAD RECIPE



Chili-Lime Sweet Potato Salad Recipe image

This cold salad is full of "resistant starch" which feeds your beneficial gut bacteria. Perfect to take on a picnic!

Provided by Showit User

Categories     Appetizer     Main Course     Salad     Side Dish     Snack

Number Of Ingredients 11

16 oz sweet potatoes (organic (Peel and cut into one-inch chunks))
1 red bell pepper (chopped)
1 bunch scallions (green onions, white and greens, chopped finely)
1 celery stalk (chopped ((optional)))
4 tbsp olive oil (organic (extra virgin))
4 tbsp lime juice (fresh squeezed (about 2 limes, include zest for extra lime flavor))
1 ½ tsp chili powder
1 tsp ground cumin
½ cup fresh cilantro (chopped)
1 tsp unrefined sea salt (or Pink Himalayan)
1 tsp black pepper

Steps:

  • Boil potatoes in water for 5-7 minutes (do not overcook).
  • While the potatoes are boiling, chopped the pepper, celery, and scallions and set aside.
  • Prepare the dressing. Mix all ingredients.
  • When potatoes are finished, drain and rinse with cool water. Let potatoes cool before mixing the salad.
  • Mix potatoes with all ingredients, including the dressing. Place in the refrigerator or serve immediately.

SWEET POTATO SALAD WITH CHILI-LIME DRESSING



Sweet Potato Salad with Chili-Lime Dressing image

Provided by Lauren Chattman

Categories     Salad     Lime     Bell Pepper     Sweet Potato/Yam     Summer     Cilantro

Yield Makes 6 servings

Number Of Ingredients 9

2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/3 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro leaves
salt and freshly ground black pepper to taste
1/2 medium-size red bell pepper, seeded and cut into 1/4 inch dice [See how on streaming video]
4 scallions, white and light green parts, finely chopped

Steps:

  • Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.
  • While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.

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