The end of summer is my favorite time of year for chilled “salads”—loaded with potatoes, herbs, and a good creamy sauce.
If you’ve followed me for a while, you probably know that I love sweet potatoes. They are such a great source of healthy carbs, and after long runs, a bowl of this fuel is everything.
A few things I love about this recipe:
This sweet potato salad uses no mayo. Not only am I not a fan of the refined oils in conventional mayo, but greek yogurt loads this dish with protein and give the sauce a super creamy texture. Next, this recipe is great prepped in advance. Roast those sweet potatoes, whisk together the sauce, and give it a good chill. Cold sweet potato salad is the best on-the-go lunch of dinner for busy days on the road or on the trail.
I hope this recipe inspires you guys to elevate you on-the-go lunches and pack in those healthy veggies!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 large (or 2 small) sweet potatoes, cubed
- 1 Tbsp. coconut oil, melted
- ¾ tsp garlic powder
- ½ tsp sea salt
- ⅓ cup plain greek yogurt (or sub plain, dairy-free yogurt for vegan option)
- 1 Tbsp. lemon juice
- 1 Tbsp. grainy dijon mustard
- ½ tsp sea salt
- pinch black pepper
- ¾ cup edamame, shelled
- ½ cup parsley, roughly chopped
- ¼ cup green onion, thinly sliced
- Preheat oven to 425°F.
- Spread chopped sweet potatoes across baking sheet. Drizzle with coconut oil and sprinkle with garlic powder and sea salt. Toss to coat.
- Bake sweet potatoes for 25-30 minutes or until fork-tender, tossing halfway though. Remove from oven and let cool.
- In a large bowl, whisk together the greek yogurt, lemon juice, mustard, salt, and pepper.
- To the bowl, add the edamame, parsley, green onion, and cooked sweet potatoes. Toss to coat.
- Cover and transfer bowl to refrigerator and chill for 1-2 hours before serving.
- Leftovers will keep refrigerated in airtight container for up to 3 days.