Description
Smoky, vibrant, and totally addictive, this summer stunner turns humble sweet potatoes into a charred, herby, crunchy masterpiece. With zesty mustard dressing and pops of purple, it’s the side dish that steals the show at every BBQ.
Ingredients
For the Salad:
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2 lbs purple sweet potatoes, sliced ½-inch thick
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2 Tbsp olive oil
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Salt & pepper, to taste
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¼ cup red onion, thinly sliced
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¼ cup chopped fresh cilantro or parsley
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2 Tbsp chopped chives
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2 Tbsp toasted pepitas or sunflower seeds
For the Dressing:
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3 Tbsp olive oil
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1 Tbsp Dijon mustard
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2 Tbsp apple cider vinegar
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1 tsp honey or maple syrup
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Salt & pepper, to taste
Instructions
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Preheat grill to medium-high (about 400°F). Oil grates.
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Toss potatoes with olive oil, salt, and pepper.
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Grill 3–4 mins per side until tender with charred marks. Let cool 5 mins.
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Make dressing: Whisk all ingredients until smooth.
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Chop potatoes into chunks. Combine in bowl with onion, herbs, and seeds.
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Drizzle dressing, toss gently. Add extra herbs/seeds to finish.
Notes
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Roast at 425°F for 25 mins if grill-free.
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Add black beans, avocado, or feta to make it a meal.
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Try mint or basil for a fresh twist.
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Want heat? Add chili flakes or paprika to the dressing.
- Prep Time: 10 mins
Nutrition
- Calories: 220 kcal per serving
- Sugar: 6g
- Fat: 11g
- Carbohydrates: 27g
- Fiber: 4g