Can you believe it’s already 2015? I’m sitting here still all wait, the holidays are over? Which means a few things are probably happening for 99.9999% of us.
• We’re eating cleaner
• Exercising more
• Sleeping because during the Holidays we get ZERO sleep
• Recovering from wrapping paper paper cuts
• Needing some new and fun recipes to get us through the winter {unless you live somewhere warm, in which case I’m Jealous with a capital J}
So I give you this recipe – it’s another one of my brain children that came out of need. You see, with the holidays ending and life going back to normal I once again have to face facts and accept that dairy and I go together about as well as me and grains do {which means, we’ll never really be friends 🙁 }.
And then the grocery store had all the makings of a tomato, basil and mozzarella salad on sale – and I’m all what a tease! I can’t do this – and then boom this Sweet Potato Basil Salad came right into my brain!
But before I spout off a million and 600 reasons why you need to make this, let’s check in and say hi!
HI – welcome to 2015! I want you guys to know I’ve got some clearly awesome sauce stuff going for you in 2015 – I’m talking giveaways, more podcasts with Kelly, Toriee is expanding the store sales section, POAB is about to get a facelift and just a ton more recipes! Oh and more Instagram, because it’s Instagram and I have a serious crush on it! {actually, we should be friends there, if we’re not already!}
So with all that happening I’d love a few things from you guys
• Let me know if there’s a topic you’d like us to talk about on the podcast! Or if you have questions you want answered on it!
• Do you have a favorite larger grocery store we’re not covering and you’d like to see the store sales for? Leave a comment or email one of us so we can add it into the mix!
Oh AND I’ve got some really fun news! My friend Seb over at the myPaleoPal App {Grab the App here!} is featuring one of my recipes as their Chef of the week challenge!
Shall we eeek for a moment? And… eeeekkkk! Super exciting right!? And what’s more, I’m going to be giving away a free copy of Paleo on a Budget: Saving Money, Eating Healthy to the winner of the challenge! So go onto iTunes, check out the app and download it and jump in on the challenge if you’d like! And if you want more details go to the myPaleoPal website!
Ok and now we’re back to your regularly scheduled program – meaning Sweet Potato Basil Salad. I’m really sad that I had to give up my beloved dairy – but my face and my body are way happier without it. That being said – I’m oddly of the mindset that this recipe is WAY better than it’s inspiration: the Tomato, Basil, Mozzarella Salad.
Hold the phone, I just said this was better than something with cheese — I might be actually growing up or my cravings are over! Either way go team Liz!
This recipe is pretty much epic. You’ve got the baked slightly crunchy exterior sweet potatoes, the cold tomato and then this little tiny salad that tops it. The little salad is super easy and honestly I’d suggest making triple the amount and using it all week! I think it’d be killer on top of steak, chicken, or anything grilled. Ohh grilled veggies!
As you can see I made it for brunch and topped it with some fried eggs! It was SO good! There is pretty much nothing that this dish won’t taste good with so use it as some kind of side dish, main dish, breakfast item or just a fun snack!
Sweet Potato Basil Salad
Prep Time: 15 mins- Cook Time: 25 mins
- Total Time: 40 mins
Yield: 2-4
Print Recipe
Pin RecipeIngredients
- 1-2 Medium Sweet Potatoes, washed and cut into 1/2″ disks
- Olive oil
- dried rosemary
- 1 tsp. + extra dried basil
- 1/2 tsp. + extra garlic powder
- salt + pepper
- 1/4 medium red onion, finely diced
- 1/3 english cucumber, peeled and finely diced
- balsamic vinegar {1-2 Tbsp.}
- 1-2 medium tomatoes, medium slice
Same thickness as the sweet potatoes
Instructions
Cooking the Sweet Potatoes
- Preheat your oven to 400{F}
- Wash your sweet potatoes and slice them into 1/2″ disks {or thinner / thicker, depends on your preference!}.
- Put them in mixing bowl and add in a sprinkling of rosemary, basil and garlic powder. It’s totally up to your flavor preference how much you add in! Then add in some salt + pepper and toss it so it’s mixed well.
- Line a baking sheet with aluminum foil and place the sweet potatoes in a single layer. Bake them for 20-30 minutes or until they’re fully cooked and golden brown.
- Make sure half way through {around the 15 minute mark} you flip them over for even cooking!
The rest!
- While the sweet potatoes are cooking, dice up your onion and cucumber and add them into a small mixing bowl. Then drizzle a little bit of olive oil, around 1 tablespoon of balsamic vinegar and your 1 teaspoon of basil and 1/2 teaspoon of garlic powder, salt + pepper and mix well. Then taste test and adjust seasoning as needed!
- Then slice up your tomatoes and set them and the little salad thingy off to the side.
- When your sweet potatoes are all done you can arrange your ingredients any way you’d like!
- Serve and enjoy!!
Happy Friday!!!
xoxo
Liz-
I have an android phone. Do you know if there any good paleo apps for android?
Is that an egg on top in the picture? I was reading the ingredient list and couldn’t figure out what the ‘egg like’ ingredient was as it is not listed in the recipe.
Heyy Christine!
Yes! I just served mine with an egg on top to make it more of a meal than a side dish!
Great recipe! Since I discovered sweet potatoes, I can’t even remember the last time I had regular potatoes, that’s how in love with them I am – i even wrote a post about it on my blog, because I think they’re amazing and so versatile. And the fact that they’re healthy AND delicious at the same time makes it even more satisfying. The best thing about them is that I actually feel encouraged to leave the peel on when I cook them, because the peel has twice more antioxidants than the pulp, which cuts the preparation time in half. So, looking forward to more sweet potato recipes!