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seven layer sweet potato salad

Seven Layer Sweet Potato Salad

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.

Course Salad
Cuisine Mediterranean
Keyword gluten free potato salad, potato salad, seven layer salad, seven layer sweet potato salad, Sweet potato, sweet potato salad, vegan potato salad
Prep Time 10 minutes
Cook Time 50 minutes
Servings 8 people
Author Kitchen Door Catering

Ingredients

  • 3 large Sweet Potatos peeled & cubed into 1" cubes
  • 2 Tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 15 oz can Black Beans drained and rinsed
  • 1 large Red Bell Pepper seeded and diced
  • 1 large Purple Cabbage chopped
  • 1 cup Corn fresh or frozen
  • 3 stalks Green Onion thinly sliced
  • 2 Tbsp Honey
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Olive Oil
  • 2 Tbsp Lime Juice
  • 2 Tbsp Apple Cider Vinegar
  • 2 cloves Gralic pureed
  • 3 Tbsp Chipotle Peppers in Adobo Sauce
  • 1/4 bunch Flat Leaf Parsley washed and chopped

Instructions

  1. 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.  

  2. 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.

  3. 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.