This colorful and healthy sweet potato salad recipe is exactly what your summer needs. It stands out from the crowd of side dishes and it’s even paleo AND vegan.
Easy to whip up, this roasted sweet potato salad is a healthy side for any occasion. I grabbed everything I needed for this vegan recipe in one stop at Kroger and it was done and ready to go.
Are you as much of a sweet potato lover as I am? I just love the hint of natural sweetness it has that differs from traditional potatoes. Not to mention that gorgeous orange color stands out at any spread.
Instead of traditional mayo-heavy dressings to cover potato salad, this sweet potato salad has no mayo so it’s vegan. You won’t miss the cream at all because the sweet and tangy sauce covering the sweet potatoes will make your tastebuds sing. I promise, this easy sweet potato salad will not let you or your friends down.
Ingredients in this recipe:
- Sweet potatoes: these are the main ingredients (of course!) and I try to buy organic when I can.
- Shallots: these are similar to an onion but are smaller, sweeter and more mild so they make a great addition to use raw in the sauce.
- Maple syrup: adds sweetness to the sauce, but not in an overwhelming way! Try to but the 100% pure maple syrup!
- Herbs including green onion, chives and oregano add SO much flavor.
- Spices including paprika, chili powder, salt and pepper give the flavor of this sweet potato salad so much more depth and heat.
The best thing? You can get all of these ingredients at Kroger! This is where I shop 100% of the time and I love that they carry all of the things I need to eat a vegan, paleo or anti-inflammatory diet.
It’s a one-stop-shop for ingredients and advice for all other eating styles too (paleo, keto, vegan, vegetarian, flexitarian, FOODMAP, etc.). Not to mention they have tons of yummy and innovative recipes for all of these eating styles. Their website is amazing.
PLUS I don’t have to go to a health food store and can use grocery pickup and get great deals without getting out of my car. Can I get an amen?!
How to make sweet potato salad:
This easy sweet potato salad takes only two steps and you’re done! Not only does it fit into a healthy lifestyle, but it’s also a cinch to make. Win-win in my book!
- Start by roasting the sweet potatoes. Toss the peeled and diced sweet potatoes with olive oil and spices and bake at 350°F for 25-30 minutes until their fork-tender.
- Once the sweet potatoes are done and cooling, make the dressing. Mix the rest of the ingredients together in a medium bowl. Once the sweet potatoes are cool, toss them with the prepared dressing and place in the fridge for an hour or so in order to cool.
That’s it! Two steps and you’re done. You can even roast the sweet potatoes in advance to make it even easier to whip up on a day you’re taking it to a party or cookout.
This recipe is sponsored by Kroger. All thoughts and opinions are my own. Thanks to brands like Kroger who believe in me and this blog that allows me to continue to share free recipes with all of you!
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More healthy cookout side dishes:
Sweet Potato Salad [Vegan + Paleo]
- 4 large sweet potatoes peeled and cut into 1” cubes
- 6 tablespoons olive oil divided
- 1 teaspoon paprika
- 1 teaspoon Kroger® Chili Powder
- 1 teaspoon oregano
- 2 shallotS diced
- 8 green onions diced
- 4 tablespoons chives diced
- 2 tablespoon pure maple syrup
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 375F. Line a baking sheet with a silicone mat or parchment paper.
- Toss the sweet potato chunks with 1 tablespoon of olive oil, paprika, chili powder and oregano. Spread on the prepared baking sheet and bake for 25-30 minutes, until tender.
- Remove from the oven and allow to cool to room temperature.
- Prepare the dressing by mixing the shallots, scallions, chives, 2 tablespoons of olive oil, maple syrup, salt and pepper.
- Toss the dressing with the cooled sweet potatoes. Refrigerate for 1 hour before serving.
- Serve and refrigerate leftovers.