Dairy-Free Salada de Batata Doce
Elevate your next side dish with this vibrant and wholesome Dairy-Free Salada de Batata Doce, a twist on the classic Brazilian sweet potato salad that's bursting with flavor. Perfectly roasted sweet potatoes are tossed with fresh vegetables like red bell peppers, red onions, and scallions, then brought to life with a zesty lime and red wine vinegar dressing infused with aromatic cumin, coriander, and garlic powder. This dairy-free recipe is not only packed with color and nutrients but also gluten-free and effortlessly refreshing, making it an excellent choice for a healthy lunch, dinner accompaniment, or potluck favorite. Ready in under an hour, this flavorful salad delivers satisfying texture and taste, whether served slightly warm or chilled for even more depth. Try it today for a deliciously wholesome meal your guests will love!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper
- 0.5 medium red onion
- 2 tablespoons fresh parsley
- 3 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon garlic powder
- 2 stalks scallions (green onions)
Instructions
Preheat your oven to 400°F (200°C).
Peel and cut the sweet potatoes into 1-inch cubes.
Place the sweet potato cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until they are soft and lightly golden. Stir halfway through the cooking time to ensure even roasting.
While the sweet potatoes are roasting, finely dice the red bell pepper and red onion, and chop the fresh parsley. Slice the scallions into thin rounds.
In a small mixing bowl, combine 3 tablespoons of lime juice, 1 tablespoon of red wine vinegar, 0.5 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, and 0.5 teaspoon of garlic powder. Whisk together until well combined to make the dressing.
Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
In a large bowl, combine the roasted sweet potatoes, diced red bell pepper, diced red onion, chopped parsley, and sliced scallions.
Pour the prepared dressing over the vegetables and sweet potatoes. Gently toss everything together until well coated.
Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for 1-2 hours to allow flavors to meld.
Garnish with extra parsley before serving, if desired.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2630 mg | 114% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 32.4 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
