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Sweetpotato, Sorghum, and Pomegranate Salad

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Sweetpotato, Sorghum, and Pomegranate Salad

Sorghum, Sweetpotato, and Pomegranate Salad.jpg

Sweetpotato, Sorghum, and Pomegranate Salad

Serves 6

Ingredients:

For the dressing:
1 head of garlic
1/4 cup apple cider vinegar 
2 teaspoons sorghum syrup (see notes)
2 tablespoons Dijon mustard 
1/4 teaspoon ground ginger 
1/4 teaspoon ground cinnamon 
1/3 cup olive oil

For the sweetpotatoes:
3 pounds orange- or yellow-fleshed sweet potatoes, diced 
2 teaspoons olive oil or coconut oil 
1/4 teaspoon salt 
1/4 teaspoon pepper

For the candied walnuts:
1 tablespoon sorghum syrup or maple syrup (see notes)
1 tablespoon coconut oil
1/2 to 1 teaspoon ground cinnamon 
1/4 teaspoon ground ginger
1 pound walnut halves

For the salad:
1 bunch kale 
3 cups cooked whole grain sorghum (see notes)
1 small red onion, quartered 
3 tablespoons hemp seeds 
1 cup pomegranate arils

Instructions:

  1. Make the dressing: Cut the top of the garlic head, place the cloves into a garlic press, and slowly squeeze the softened garlic into a medium mixing bowl. Whisk in the vinegar, syrup, mustard, ginger, and cinnamon. Whisk in the oil and set aside.

  2. Make the sweetpotatoes: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment.

  3. In a large mixing bowl, combine the sweetpotatoes, oil, salt, and pepper. Transfer the mixture to the prepared baking sheet and roast for 15 minutes. Turn the sweetpotatoes and continue to bake until lightly brown and tender. Set aside to cool.

  4. Make the candied walnuts: Reduce the oven to 350°F. Line a large rimmed baking sheet with parchment.

  5. In a medium bowl, combine the syrup, oil, cinnamon, and ginger, stirring to mix well. Chop half of the walnuts, then add the chopped walnuts and walnut halves to the syrup mixture, stirring gently until thoroughly coated. Arrange the walnut mixture on the prepared baking sheet and bake until browned, 5 to 7 minutes. Set aside to cool.

  6. Make the salad: In a large bowl, combine the kale with 3/4 of the dressing, using your hands to massage the dressing into the kale. Add the sorghum, onion, hemp seeds, pomegranate arils, sweetpotatoes, and 1/2 cup of the walnuts. Transfer to a serving bowl or plates, sprinkle with more walnuts, and serve.

Notes: For tips on buying and cooking with sorghum and sorghum syrup, visit www.simplysorghum.com.

To switch things up, try pumpkin seeds instead of walnuts or dried cranberries instead of pomegranate arils.

Recipe and photo courtesy of Simply Sorghum

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Sweetpotato and Spicy Hummus Noodle Bowl

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Sweetpotato and Spicy Hummus Noodle Bowl

Spiralized sweetpotatoes are a great, gluten-free way to enjoy “pasta.” Here, they’re topped with a satisfyingly savory hummus sauce, tons of crunchy veggies, and spicy sesame oil. Yum.

If you don’t have a spiralizer, just finely dice the sweetpotatoes and then boil or steam them until barely tender.

Sweetpotato and Spicy Hummus Noodle Bowl made with California Sweetpotatoes

Sweetpotato and Spicy Hummus Noodle Bowl

Serves 6

Ingredients:

2 tablespoons cooking oil
One 14- to 16-ounce package extra firm tofu or 8 ounces chicken, cut into 3/4-inch dice
1 1/4 cups hummus, divided
1/4 cup chicken or vegetable broth
2 tablespoons soy sauce
1 teaspoon hot chili sesame oil, plus more for serving
2 1/2 pounds orange- or yellow-fleshed sweetpotatoes, cut into spaghetti-sized noodles with a spiralizer
1 1/2 Persian- or Asian-style cucumbers, thinly sliced, or 3/4 regular cucumber, peeled and thinly sliced
6 to 8 radishes, thinly sliced
8 to 10 scallions, thinly sliced
18 to 24 small sprigs cilantro
2 tablespoons sesame seeds, toasted

Instructions:

  1. In a large skillet over medium heat, warm the cooking oil. Add the tofu or chicken and cook, stirring occasionally, until the tofu is well browned, 6 to 8 minutes, or the chicken is cooked through, 4 to 5 minutes. Remove from the heat and set aside.

  2. While the tofu or chicken is cooking, in a small bowl, combine 3/4 cup of the hummus with the broth, soy sauce, and sesame oil. Set aside.

  3. In a large pot of boiling, well-salted water, cook the sweetpotato noodles until al dente, 2 to 3 minutes. Drain, transfer to serving bowls, and drizzle with the hummus mixture.

  4. Top with the tofu or chicken, cucumber, radishes, scallions, cilantro, and remaining 1/2 cup of hummus. Sprinkle with the sesame seeds and serve, with more sesame oil alongside.

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Southwestern Sweetpotato Quinoa Bowl

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Southwestern Sweetpotato Quinoa Bowl

Our friend Gaby is at it again. This time, she packs a whole lot of superfood goodness into one delicious bowl with this recipe. 

Ingredients

For the bowl:

1 cup quinoa

1 bunch kale, finely sliced

2 tablespoons olive oil

1 medium lime, juiced

1⁄2 teaspoon salt

2 avocados

1 14-ounce can black beans, rinsed and drained

1⁄4 cup crumbled cotija cheese

Kosher salt, pepper and red pepper flakes to taste

 

For the Sweetpotatoes:

2 medium California sweetpotatoes (about 11⁄2 pounds), sliced into small, 1⁄4-­inch cubes

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 1⁄2 teaspoons salt

 

One recipe Cilantro Vinaigrette 

Instructions

For the Sweetpotatoes:

  1. Preheat oven to 425 degrees F.

  2. On a large baking sheet, toss together the cubed California sweetpotatoes, oliveoil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweetpotatoes on the baking sheet.

  3. Transfer the California sweetpotatoes into the oven and roast for 25­-30 minutes until they are fork tender.

For the bowl:

  1. Cook the quinoa according to the package directions. Set aside.

  2. Toss the kale, olive oil, lime juice and salt in a large bowl and then add small groupings of the avocados, quinoa, black beans, cotija and sweetpotatoes. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.

Original blog post can be found here.

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Gaby's Sweetpotato, Corn and Feta Salad

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Gaby's Sweetpotato, Corn and Feta Salad

Another amazing salad idea brought to you by one of our favorite blogs, What's Gaby Cooking? As summer fast approaches, it's a great time to start thinking about Sweetpotatoes in refreshing dishes that pair perfectly with sunshine and relaxation!

INGREDIENTS

4 red California sweetpotatoes, skin removed and cut into ¾ inch cubes
2 tablespoons olive oil
kosher salt and freshly cracked black pepper.
3 pieces corn on the cob
½ cup crumbled feta
fresh dill
Lemon Vinaigrette
1 lemon, juiced
2 teaspoons champagne vinegar
1/3 cup olive oil
kosher salt to taste

 

INSTRUCTIONS

  1. Preheat a gas or charcoal grill to medium high heat.

  2. In a medium bowl, combine the cubed California sweetpotatoes, olive oil, salt and pepper and toss to combine.

  3. Tear 4 large sheets of aluminum foil, about 16 inches long each. Divide the sweetpotato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes.

  4. Place the 4 parcels on the grill and cover. Let the potatoes cook for about 7-8 minutes on each side. When flipping the potato parcels, be sure to use a pair of tongs and a spatula so the parcels stay intact.

  5. Once the sweetpotatoes are fully cooked and fork tender, carefully remove the sweetpotato parcels from the grill and transfer the sweetpotatoes to a bowl.

  6. Brush the cob on the cob with olive oil and transfer to the grill. Cook until slightly blackened. Remove the corn from the kernel and add to the bowl of sweetpotatoes. Add the feta cheese and fresh dill and toss to combine.

  7. Whisk together the ingredients for the lemon vinaigrette and drizzle a little bit on top of the sweetpotatoes, tasting and adding more if needed. Adjust salt and pepper and serve.

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Sweetpotato, Sausage, and Apple Lettuce Wraps

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Sweetpotato, Sausage, and Apple Lettuce Wraps

Serving: 4
Ingredients
8 oz. sausage, casings removed
2 onions, sliced
1 green bell pepper, sliced
2 California sweetpotatoes, cubed
1 apple, cubed
2 cloves garlic, minced
½ teaspoon salt
1 teaspoon no-salt added Italian seasoning
1 cup water or chicken broth
1 tablespoon lemon juice or apple cider vinegar
Lettuce leaves for serving

Instructions
1.    Heat Dutch oven or large skillet over medium high heat. Add the sausage to the hot Dutch oven and crumbled sausage with a spatula or wooden spoon.
2.    Add in onions, bell papers, and sweetpotatoes. Sauté for 10 minutes until veggies are softened and sausage is cooked.
3.    Add the apple, garlic, salt, and Italian seasoning. Stir well and add in water & lemon juice or vinegar. Bring to a boil, reduce heat to medium-low, and simmer for 10-15 minutes until sweetpotatoes are softened and almost all of the water has absorbed.
4.    Remove from heat and serve mixture in lettuce leaves.

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Beat the heat this summer with Meme Inge’s  Sweetpotato Sausage and Apple Lettuce Wraps. These crisp and refreshing lettuce wraps are a great entree to serve at your next summer party or any time you’re in the market for a fresh, healthy wrap. Not only are they chock full of goodness, but they are darn right delicious!

 

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Kale and Sweetpotato Lentil Salad

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Kale and Sweetpotato Lentil Salad

KaleSweetpotatoLentilSalad.jpg

Serves: 20 side servings

Ingredients: 

For Salad

2 pounds of California sweetpotatoes, cut into small cubes
5 teaspoons olive oil, divided
1 clove garlic, minced
1 medium yellow onion, finely chopped
2 teaspoons minced fresh ginger
½ teaspoon ground cumin
1 teaspoon turmeric
1 bunch red kale, stems removed, leaves sliced into wide ribbons
1 cup lentils
1 cup low-sodium vegetable broth
¼ teaspoon Kosher salt
Freshly ground pepper

For Dressing

2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
2 teaspoons grainy Dijon mustard
3 tablespoons olive oil

Instructions
1.    Preheat oven to 400 degrees F. Toss cubed sweetpotatoes with 1 tablespoon olive oil and spread on a foil-lined baking sheet. Roast sweetpotates for 20-25 minutes, until tender, shaking pan one or two times during cooking.
2.    Heat 2 teaspoons olive oil in a medium pot over medium-high heat. Add the garlic and onions and sauté for 3 minutes. Add the minced ginger and sauté 1 minute more. Stir in the cumin and turmeric for 30 seconds. 
3.    Add kale and ½ cup water and cook, stirring frequently, until the kale is cooked down. Remove the kale and onion mixture from heat and transfer to a large mixing bowl.
4.    Place lentils, 1 cup broth, and 1 cup water in the pot, bring to a boil, lower heat and simmer covered for 20-25 minutes until water is absorbed and lentils are cooked, but not mushy.
5.    In a small bowl, whisk together all the dressing ingredients.
6.    Combine lentils and roasted sweetpotatoes with kale mixture. Toss with dressing and season with salt and pepper. Serve warm or at room temperature. 

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Like Superman and Wonder Woman, sweetpotatoes and kale are one dynamic duo. Jessica Levinson, from Nutritioulicious created this Kale & Sweetpotato Lentil Salad partnering two super foods both rich in essential nutrients. It’s a perfect healthy salad whether you’re trying to leap tall buildings in a single bound or just enjoying the summer sun. 

 

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