The July Salad: Coconut Sweet Potato Salad

This month’s salad may come as a bit of surprise. It would be logical to have a salad featuring seasonal berries, a salad that is light and according to the temperature. I wanted to do things a little differently for my “A Year of Salads” Category this month, though, and opted for a filling, satisfying salad that can easily be swapped out for a whole meal. No berries, no fruits, just simple, down-to-earth ingredients, that will fool you into thinking you’re not even eating a salad bowl, but a really huge lovely bowl of roasted goodness.

Which is not to say that berry-salads aren’t awesome, I have one almost every day. But, as that’s all there is on instagram these days, I thought I’d bring a salad to the table that differs a little.

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This salad features an all-time-favorite of mine: sweet potato chunks roasted with some coconut oil and rosemary. If you’re not feeling a salad at all, simply make those for lunch, and have them as is. I really have been on a sweet potato binge lately…I even made sweet potato brownies (see last post) by deliciouslyella last weekend!

As you can see in the picture, this salad also contains a whole lot feta-chunks (I’m all about “chunks” today) and halved cherry tomatoes. As a leafy base, I used lettughino lettuce, but any leafy green would be fine! A nice crunch is added by a green onion, and the dressing is made with an avocado base. Are you feeling the love yet?

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For lunch yesterday, I enjoyed this huge bowl alongside an iced coffee – what else? I have been in a serious iced coffee craze, but don’t blame me for it…I just can’t deal with drinking hot coffee in this heat! If you want, have a look at this recipe for a vegan iced coffee so decadent you’ll never believe it doesn’t contain dairy. In the picture above, I simply blended 1 cup of coffee with a few icecubes, 1/2 tsp, of cinnamon and 1/2 cup of soy-rice milk. It’s not sweetened at all, simply “cold” coffee, but the blending causes awesome frothiness.

As for the salad – leave out the feta, and it’ll be vegan. You could switch the feta for a few chunks (there we go again :)) of avocado and have the same effect, but make sure to add a drizzle of salt on top in that case!

The July Salad: Coconut Sweet Potato Salad

  • Servings: 1
  • Time: 25 min.
  • Print

Ingredients:

  • 2 cups lettughino lettuce (or other leafy green)
  • 1 green onion
  • 1 cup cherry tomatoes, halved
  • 1/2 packet of feta (or 1/2 an avocado for vegan version)

for the coconut sweet potato chunks:

  • 1 tsp. coconut oil
  • 1/2 tsp. coarse sea salt
  • 1/2 tsp. ground rosemary
  • freshly ground pepper
  • 1 cup sweet potato cut into chunks, uncooked

for the dressing:

  • 1/4 avocado
  • 1 Tbs. apple cider vinegar
  • 1 tsp. tomato-infused olive oil (or olive oil)
  • 1 tsp. dried herbs
  • 1/2 tsp. salt
  • 3-4 Tbs. water
  • freshly ground pepper

Procedure:

1. Preheat your oven to 180°C (350°F).

2. Cut your sweet potato into dice-sized chunks, and mix together the coconut oil marinade. Marinade for 5 minutes, then place the sweet potato chunks in the oven to roast for 18-20 minutes.

3. Prepare your dressing by blending together all the ingredients for the dressing in a food processor. Add as much water as needed for desired consistency.

4. Wash your lettuce and cut into bite-sized pieces. Chop the white part of the green onion, and mix with the lettuce and dressing.

5. On top of the dressed salad, toss the halved cherry tomatoes. Add half of the diced feta.

6. Once your sweet potato chunks are done, add them on top of the prepared salad bed, then sprinkle the rest of the diced feta on top, as well as the chopped green part of the green onion and some freshly ground pepper.

7. Serve immediately.

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Like I said, these sweet potato chunks taste swell on their own, so feel free to make them as a side dish anytime!

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Assemble the salad in the following steps:

Step 1 – Dressed leafy greens and tomato halves.

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Step 2 – Half of the feta dice and sweet potatoes on top.

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Step 3 – Other half of the feta dice, chopped green onion and feshly ground pepper.

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Doesn’t sound like a summer salad to you? That’s fine, I’m sure this one would be great in winter as well. But, if you’re feeling like a comforting salad bowl these days despite all the berry goodness and heat wave going on, this is the salad to have. Trust me. 🙂

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