VEGAN SWEET POTATO SALAD WITH SESAME OIL AND UNSWEETENED COCONUT SHREDS RECIPE
Ingredients:
2 large sweet potatoes, peeled and diced into bite-sized pieces
1 tablespoon sesame oil
1 tablespoon olive oil
Salt and pepper, to taste
1 cup unsweetened coconut shreds
2 tablespoons fresh cilantro, chopped
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
Instructions:
Preheat oven to 400°F.
In a large bowl, toss the diced sweet potatoes with the sesame oil and olive oil. Season with salt and pepper to taste.
Transfer the sweet potatoes to a baking sheet and bake for 20-25 minutes, or until they are tender and slightly browned.
In a separate bowl, mix together the unsweetened coconut shreds, chopped cilantro, apple cider vinegar, maple syrup, and Dijon mustard.
In a large serving bowl, combine the roasted sweet potatoes with the coconut mixture. Toss until evenly coated.
Serve the vegan sweet potato salad warm or at room temperature, topped with additional fresh cilantro if desired.
