Sweet Potato Salad with Creamy Cashew Dressing
Prep time
Cook time
Total time
A delicious, easy, and very healthy salad for any day of the week!
Recipe type: Salad
Serves: 2
  • 2 cups salad greens of choice (I used mixed greens)
  • 1 large sweet potato, peeled and chopped into large chunks
  • ½ tbsp oil for high heat (avocado, grapeseed)
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup slivered almonds
  • ½ tbsp chia seeds
  • 1 tsp poppy seeds
  • large handful crushed tortilla chips
  • 1 cup cashews, soaked for at least 3 hours
  • 1 tbsp lemon juice
  • 1 garlic clove, peeled
  • ½ tsp salt
  • ¼ cup olive oil
  • ½ tbsp agave nectar
  • ¼ cup water + more as needed
  1. Pre-heat oven to 375F. While the oven is heating up, add your sweet potato chunks to a baking sheet. Drizzle with oil, and sprinkle with salt and pepper. Mix them all up so that every potato chunk is coated. Bake for 25-30 minutes, or until you can pierce the sweet potato with a fork.
  1. Drain and rinse the cashews and put them in a high-speed blender or food processor. Add lemon juice, garlic clove, salt, oil, agave nectar and water.
  2. Process cashew mixture until creamy, scraping down the sides and adding more water as needed.
  1. Add salad greens to a bowl or plate, top with sweet potato, slivered almonds, chia seeds, poppy seeds, crushed tortilla chips, and drizzle with cashew dressing. Serve immediately.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/sweet-potato-salad-with-creamy-cashew-dressing/