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Roasted Pepper and Tomato Sweet Potato Salad
Krista Pool
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Ingredients
3
medium sweet potatoes
or 3 cups cubed
1
bell pepper
2
medium tomatoes
1
tablespoons
olive oil
1
teaspoon
mustard
2
cloves
garlic
1/2
lemon juiced
2 teaspoons
1/2
teaspoon
thyme
Instructions
Cook cubed sweet potatoes in boiling water until tender, drain, then set aside.
Roast bell pepper over gas stove top or broil on high until evenly blackened.
Let peppers cool and peel away blackened skin. Cut peppers lengthwise and add to sweet potatoes.
Slice tomatoes, salt and pepper them, and broil on high 5-7 minutes. Add to sweet potatoes.
In sauce pan warm up olive oil and sauté chopped garlic 30 seconds. Stir in 1 teaspoon mustard and pour over sweet potato mixture.
Squeeze the juice of 1/2 lemon and over the salad, add thyme, toss.
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