Vegan – Sweet Potato Salad

Vegan – Sweet Potato Salad

A delicious salad with sweet potatoes, hazelnuts and a hint of garlic.

If you have concerns about heavy metals finding their way into our food chain sweet potato is a food you should definitely have on a must eat list. Recent research has shown that as sweet potato cyanidins, peonidins and other colour based phytonutrients pass through our digestive tract they help reduce the potential risk posed by heavy metal residues like mercury or cadmium or arsenic. Sweet potatoes are also A-list stars when it comes to anti-inflammatory foods.

Hazelnuts are also a key ingredient of this salad and research has shown that just 25 to 30 grams of hazelnuts a day cover our daily vitamin E requirements. Fabulous for reproductive health, menopause issues and an excellent way of protecting ourselves against heart-vein diseases and cancer.

Ingredients – serves one as a meal
1 large sweet potato
1/3 cup cherry tomatoes
30 grams hazelnuts
1 Tablespoon hazelnut oil
¼ teaspoon garlic paste
1 teaspoon balsamic vinegar
Pinch of chopped fresh rosemary or chives
Salt and pepper to taste

Making the salad is simple. Take one largish sweet potato, peel and chop into bit size pieces and cook in salted water. Once cooked drain and allow to cool. (Chefs tip – don’t throw away the water. Keep it to use as part of a vegetable stock. It has some great nutrients.)

Once cool add the sweet potato to some chopped cherry tomatoes and roughly chopped hazelnuts.

For the dressing take one tablespoon of hazelnut oil (or oil of choice) pinch of salt, pepper and ¼ of teaspoon of crushed garlic. Combine with a teaspoon of balsamic vinegar and some very finely chopped rosemary or chives.

Pour over the sweet potatoes and tomatoes and toss gently in the bowl.- See more at:


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