Sweet potatoes weren't called 'sweet' until 1930s marketing—before that, Americans just called them 'Spanish potatoes' from Carolina colonies.
Autumn Sweet Potato Salad
Get ready to indulge in a vibrant autumn sweet potato salad that’s perfect for celebrating World Vegan Day! With roasted sweet potatoes, crunchy pecans, and a zesty maple dressing, this dish brings together a delightful mix of flavors and textures that will leave your taste buds dancing. Whip it up for a hearty side or a satisfying main—either way, it’s a fall favorite you won't want to miss!
Prep
15
min
Cook
30
min
Serves
3
people
Level
intermediate
📝 Ingredients
Serves 3🥬Fresh Produce(6)
- 2 cucchiaini di erbe aromatiche (10 ml)
- Succo di mezzo limone
- un mazzetto di prezzemolo
- 50 g di gambi di cipollotto (1.76 oz)
- 500 g patate dolci (17.6 oz)
- acqua
🥛Dairy & Eggs(1)
- 200 g di feta vegetale (7.06 oz)
🫙Pantry Staples(4)
- 1 cucchiaio di sciroppo d’agave o d’acero (15 ml)
- 250 g ceci cotti (8.82 oz)
- olio evo
- 2 cucchiai di tahina (30 ml)
🧂Spices & Seasonings(1)
- sale
🍯Sauces & Condiments(1)
- 50 ml salsa di soia (1.69 fl oz)
📦Other(1)
- 200 g di funghi shitake (7.06 oz)
👨🍳 Instructions
- 1
Wash the sweet potatoes and cut them into not too large pieces.
- 2
Combine them in a baking dish with the cooked chickpeas, herbs, salt, extra virgin olive oil, and bake in the oven at 200 degrees for 30 minutes.
- 3
Clean the shiitake mushrooms, remove the stems, and slice them.
- 4
Cut the spring onion stems or red onion into pieces.
- 5
Heat the extra virgin olive oil in a pan and add the spring onion stems and shiitake mushrooms, mix and let sauté for a few minutes.
- 6
Deglaze with soy sauce and let sauté again, adding agave syrup or maple syrup.
- 7
Once the sweet potatoes and chickpeas are ready, combine them in a bowl with the sautéed mushrooms, vegan feta, chopped parsley, and mix everything together.
- 8
For an extra flavor boost, garnish with the dressing made by mixing tahini, lemon juice, water, and a pinch of salt.
💡 Pro Tips
- ✓Cut sweet potatoes into uniform 1-inch pieces to ensure even cooking - larger pieces will be undercooked while smaller ones turn mushy due to their high starch content breaking down at different rates.technique1-inch pieces
- ✓Roast at 425°F instead of 200°C (392°F) to achieve proper caramelization through the Maillard reaction, which requires temperatures above 280°F to develop complex flavors.technique425°F vs 392°F
- ✓Sauté mushrooms over medium-high heat without overcrowding the pan - mushrooms are 90% water and need space to release moisture and brown rather than steam.technique90% water content
- ✓Thin tahini dressing to proper consistency using a 2:1:1 ratio of tahini to lemon juice to water, whisking water in gradually to prevent the tahini from seizing up.ingredient2:1:1 ratio
- ✓Let the roasted vegetables cool for 10-15 minutes before adding vegan feta to prevent the cheese from melting and losing its texture contrast in the salad.timing10-15 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
3
people
Level
intermediate
Share this recipe
Sweet potatoes weren't called 'sweet' until 1930s marketing—before that, Americans just called them 'Spanish potatoes' from Carolina colonies.
Autumn Sweet Potato Salad
Get ready to indulge in a vibrant autumn sweet potato salad that’s perfect for celebrating World Vegan Day! With roasted sweet potatoes, crunchy pecans, and a zesty maple dressing, this dish brings together a delightful mix of flavors and textures that will leave your taste buds dancing. Whip it up for a hearty side or a satisfying main—either way, it’s a fall favorite you won't want to miss!
📝 Ingredients
Serves 3🥬Fresh Produce(6)
- 2 cucchiaini di erbe aromatiche (10 ml)
- Succo di mezzo limone
- un mazzetto di prezzemolo
- 50 g di gambi di cipollotto (1.76 oz)
- 500 g patate dolci (17.6 oz)
- acqua
🥛Dairy & Eggs(1)
- 200 g di feta vegetale (7.06 oz)
🫙Pantry Staples(4)
- 1 cucchiaio di sciroppo d’agave o d’acero (15 ml)
- 250 g ceci cotti (8.82 oz)
- olio evo
- 2 cucchiai di tahina (30 ml)
🧂Spices & Seasonings(1)
- sale
🍯Sauces & Condiments(1)
- 50 ml salsa di soia (1.69 fl oz)
📦Other(1)
- 200 g di funghi shitake (7.06 oz)
👨🍳 Instructions
- 1
Wash the sweet potatoes and cut them into not too large pieces.
- 2
Combine them in a baking dish with the cooked chickpeas, herbs, salt, extra virgin olive oil, and bake in the oven at 200 degrees for 30 minutes.
- 3
Clean the shiitake mushrooms, remove the stems, and slice them.
- 4
Cut the spring onion stems or red onion into pieces.
- 5
Heat the extra virgin olive oil in a pan and add the spring onion stems and shiitake mushrooms, mix and let sauté for a few minutes.
- 6
Deglaze with soy sauce and let sauté again, adding agave syrup or maple syrup.
- 7
Once the sweet potatoes and chickpeas are ready, combine them in a bowl with the sautéed mushrooms, vegan feta, chopped parsley, and mix everything together.
- 8
For an extra flavor boost, garnish with the dressing made by mixing tahini, lemon juice, water, and a pinch of salt.
💡 Pro Tips
- ✓Cut sweet potatoes into uniform 1-inch pieces to ensure even cooking - larger pieces will be undercooked while smaller ones turn mushy due to their high starch content breaking down at different rates.technique1-inch pieces
- ✓Roast at 425°F instead of 200°C (392°F) to achieve proper caramelization through the Maillard reaction, which requires temperatures above 280°F to develop complex flavors.technique425°F vs 392°F
- ✓Sauté mushrooms over medium-high heat without overcrowding the pan - mushrooms are 90% water and need space to release moisture and brown rather than steam.technique90% water content
- ✓Thin tahini dressing to proper consistency using a 2:1:1 ratio of tahini to lemon juice to water, whisking water in gradually to prevent the tahini from seizing up.ingredient2:1:1 ratio
- ✓Let the roasted vegetables cool for 10-15 minutes before adding vegan feta to prevent the cheese from melting and losing its texture contrast in the salad.timing10-15 minutes