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Lilly’s Table

 
 
Coconut-Kale Salad
© Lillys-Table.com Photo of Jamaican Sweet Potato Salad
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Jamaican Sweet Potato Salad

from Coconut Kale & Jamaican Sweet Potato Salad, the Week of October 7, 2012.
View the previous recipe for this meal.

Soft sweet potatoes are lightly spiced then tossed with peanuts & lime. With the nuts, there is enough protein to make this a main dish, but it compliments other dishes nicely as well.

Ingredients

  • 1½ lb sweet potato, more or less, peel and chunk
  • 1 whole lime, zest and juice & vinegar if needed
  • 1 clove garlic, finely minced or crushed
  • 1 teaspoon ginger, finely minced
  • 1 teaspoon cumin, ground
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 pinch red pepper flakes, optional, to taste
  • 3 tablespoons olive oil, extra virgin
  • ½ cup peanuts, shelled, roasted
  • 1 stalk celery, roughly minced
  • 2 green onions, ends removed and chopped
  • 1 tablespoon cilantro, finely minced

Serving Size: 2 People

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Preparation Instructions

Cover the sweet potatoes with water and bring up to a boil for 10-15 minutes until the sweet potatoes are just tender. Strain when ready.

Meanwhile…
Zest the lime and then juice it— you will want about 2 tablespoons of juice.

Whisk together the lime juice, zest, garlic, ginger, cumin, smoked paprika, salt and red pepper flakes, if using. Slowly drizzle in the olive oil while whisking.

Toss the sweet potatoes with the dressing and fold in the peanuts, celery, green onions and cilantro.