Anti-Inflammatory Sweet Potato Salad
A vibrant, nourishing salad packed with anti-inflammatory ingredients like roasted sweet potatoes, creamy avocado, leafy greens, and a turmeric-tahini dressing. Perfect for meal prep, potlucks, or a hearty plant-based lunch.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil for roasting sweet potatoes
- ½ teaspoon turmeric for roasting sweet potatoes
- ½ teaspoon smoked paprika
- Sea salt and black pepper to taste
- 4 cups mixed greens arugula, spinach, kale or a mix
- ½ red onion, thinly sliced
- 1 ripe avocado, cubed
- 1 small cucumber, chopped
- ½ cup cherry tomatoes, halved
- ¼ cup pumpkin seeds (pepitas), toasted
- 2 tablespoons hemp seeds or chia seeds
- 2 tablespoons fresh parsley or cilantro, chopped
- ¼ cup pomegranate arils or dried cranberries optional, for a burst of sweetness
- 2 tablespoons tahini for dressing
- 1 tablespoon apple cider vinegar for dressing
- Juice of 1 lemon for dressing
- 1 tablespoon olive oil for dressing
- 1 teaspoon turmeric for dressing
- ½ teaspoon ground ginger for dressing
- 1 teaspoon maple syrup or honey for dressing
- Salt and pepper to taste, for dressing
- Water as needed to thin dressing
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, turmeric, smoked paprika, salt, and pepper.
- Spread sweet potatoes on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crisp on edges. Let cool slightly.
- Whisk together tahini, apple cider vinegar, lemon juice, olive oil, turmeric, ginger, maple syrup or honey, salt, and pepper. Add water as needed to reach creamy, pourable consistency.
- In a large bowl or platter, combine mixed greens, red onion, cucumber, tomatoes, and avocado.
- Add roasted sweet potatoes to the salad. Sprinkle with pumpkin seeds, hemp or chia seeds, chopped herbs, and optional pomegranate arils or cranberries.
- Drizzle with turmeric-tahini dressing and toss gently to coat. Serve immediately.
Notes
To meal prep, roast sweet potatoes and prepare dressing up to 3 days in advance. Store components separately and combine just before serving. Add avocado fresh to prevent browning. Great with added quinoa, chickpeas, or grilled protein for a full meal.