Happy first of June! Today’s recipe is perfect because it’s almost officially summer!
I love this warm salad for the summer. The dressing isn’t super heavy and it’s refreshing and the salad is filling without making you feel weighed down. And I may have eaten the whole serving myself in one sitting…
Sweet Potato Salad with “Bacon”
Coconut Bacon (inspo from my favorite vegan blog)
1/2 cup flaked unsweetened coconut
1 tbsp. maple syrup
1/2 tbsp. liquid smoke
1 tbsp. vegan Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp. paprika
pinch of salt
Sweet Potato Salad
2 sweet potatoes, peeled and cubed
1 can chickpeas, drained + rinsed
1/4 white onion, chopped
3 tbsp. Dijon mustard
2 tbsp. maple syrup
2 tbsp. oil
2 tsp. dried basil
1 tsp. garlic powder
1 tsp. onion powder
pinch of salt and pepper
pinch of cayenne pepper (optional)
For the bacon–
Line a baking sheet with parchment paper.
Toss the coconut flakes in the marinade.
Spread evenly onto baking sheet.
Bake for 20-25 minutes at 300 degrees.
Once the “bacon” starts crisping, toss, and then broil on high for 30 seconds, check for crispiness. Leave in until crispy, but be careful, burns very easily.
For the salad–
Line a baking sheet with foil.
Toss your peeled and cubed potatoes with olive oil, salt, and a some paprika.
Bake at 350 for about 30-35 minutes or until softened but not mushy.
Meanwhile, saute the chopped onion. Once softened, add in chickpeas, just to warm through.
Whisk all of your dressing mixture together.
Toss your potatoes, onions, and chickpeas in a large bowl. Top with coconut bacon and chives.
Can be served warm, room temperature, or cold.