What pairs perfectly withy a great burger? A deliscious, fresh salad of course! This is one of our go-to salads and also happens to be vegan and gluten free.
Toss diced sweet potatoes in olive oil and season with salt and pepper, place on baking sheet (parchment lined if you have). In a preheated 400 degree oven, bake for 35-45 minutes until fork tender and slightly caramelized on the exterior.
In a blender, combine Honey, Dijon, Olive Oil, Lime Juice, Apple Cider Vin, garlic and Chipotle Peppers in Adobo. Blend until combined, taste and season with salt and pepper.
Once potatoes have been removed from the oven and cooled slightly (warm/hot temperature) add them with the corn, cabbage, black beans, red pepper to a large bowl. Add in dressing from blender, remaining chopped parsley and green onion. Toss well, taste and season, tweak as desired. Preferably, let marinade for 2-3 hours prior to serving.