Go Back
–+ servings
vegan sweet potato salad
Print Pin
5 from 1 vote

Easy Vegan Sweet Potato Salad With A Creamy Mint Dressing

A vegan sweet potato salad recipe that is perfect for pre packed lunch or a vegan meal prep. 
Course Lunch
Cuisine Salad, Vegan Salad
Keyword vegan sweet potato salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 person
Calories 485kcal
Author Georgia Papas

Ingredients

  • 220 grams boiled sweet potato
  • ½ cup canned chickpeas
  • 1 small handful of fresh mint leaves
  • 1 small handful of fresh parsley leaves
  • 1 small handful of pickled red onion approx ¼ of a small red onion
  • 4-6 small broccoli florets approx ¼ of a small Brocolli head
  • 1 small handful of baby spinach leaves

Mint Salad Dressing (makes approx 3 servings)

  • 75 grams raw cashews soaked in boiling water
  • ½ cup of fresh parsley leaves
  • ½ cup of fresh mint leaves
  • 1 lemon, juice of
  • 2-3 tablespoon water
  • 1 teaspoon pink Himalayan salt or any other high quality salt
  • cracked pepper
  • 1 clove of garlic

Instructions

  • Peel the sweet potato and chop into 2-3cm sized pieces. Add to boiling water and boil for 10 minutes or until soft
  • Whilst the sweet potato is boiling, prepare other salad ingredients
  • If using canned chickpeas, rinse well
  • Chop the broccoli head into florets. Add Brocolli florets to a bowl. Pour boiling water over the broccoli florets and leave submerged to 10-15 minutes. Drain the boiling water from the bowl and add broccoli florets to salad
  • Add all ingredients to the salad bowl: baby spinach, mint leaves, parsley leaves, chickpeas, pickled red onion, steamed broccoli, boiled potato
  • Drizzle the creamy mint salad dressing and stir through salad right before serving

Creamy Mint Salad Dressing

  • Add all ingredients (cashews, parsley leaves, mint leaves, lemon juice, water, garlic, salt, pepper) to a blender and blend on high speed for 30 seconds

Video

Notes

Notes
  • The quantities above makes a salad of 485 calories / serve. This includes the salad dressing 
  • Refer to the blog article on how to pickle the red onion 
Tips
  • Refer to blog article for substitute ingredients
  • Soak the raw cashews in boiling water before blending for a smoother mint sauce 
  • Pickle the onion at least one day before for maximum flavour 

Nutrition

Calories: 485kcal