Shredded Sweet Potato Salad
It’s not always all about the meat. Don’t get me wrong, I’m a huge fan of the meat that I eat, and it doesn’t take long for anyone reading my blog to recognize that immediately. Not only is meat delicious, it’s also the most nutrient dense foods that we can eat! What’s not to love?? But, my meals aren’t always all about the meat. Some of the time the meal is focused on other things. Flavors, spices, even textures. I’ve had more than a few fully vegetarian and even vegan recipes here on the site.
For me, it’s all about the food experience.
So, with that said, let’s take a look at today’s recipe, my Shredded Sweet Potato Salad.
- 1 medium Sweet Potato, shredded
- 2 tablespoon Coconut Oil
- Optional Spices: Chile Pepper Flakes, Paprika, Nutmeg, Sea Salt
- Favorite Salad Greens (I used Arugula)
- 1 medium Avocado
- 2 tablespoons Olive Oil
- Optional Salad Ingredients: Cucumber, Roasted Red Pepper, Roasted Carrot, Yellow Squash
- Pre-Heat the oven to 425.
- Prepare the shredded sweet potatoes and lightly coat a bake pan with 1 tablespoon of coconut oil.
- Bake the sweet potatoes for 10 minutes.
- Take the sweet potatoes out and stir them thoroughly, adding the second tablespoon of coconut oil, and whatever Optional Spices you're going to use.
- In another pan, add any of the Optional Salad Ingredients that need to be roasted to the oven.
- Bake the sweet potatoes (and roasted veggies) for another 10 minutes.
- While the sweet potatoes are baking, prepare the salad.
- Once the sweet potatoes (and roasted veggies) are ready, mix the salad, serve the Hot portion of the Hot & Cold Salad over the top of the mixed salad.
- Serve and enjoy!
Optional Veggies: I never buy veggies anymore that are called "roasted" or "flame kissed" or any of those various names. Instead, I do my roasting myself, in a pan in the oven. Veggies are delicious when they've been roasted for 10-15 minutes!
Different ways to enjoy the Shredded Sweet Potatoes:
I included several different spices in the Optional Spices section, and they’re each delicious. On their own. I do not recommend using these together… Except the sea salt, of course. That will go nicely with each of the other optional spices, so feel free to use sea salt as much as you’d like.
The Hot & Cold Salad is a great way to shake up your midday routine, while still keeping your meal delicious and healthy. I suggest taking a few minutes to read through some of my other Hot & Cold Salad recipes when you have a minute and see some of the other ways that I’ve made these alternate lunch ideas work.
What do you do to add some Hot to your cold-weather salads?