Salad with sweet potato fries, toasted corn, grilled spring onions
This salad is so filling and can be a whole meal in itself. If you want it to be dinner by itself, feel free to add leftover noodles, chicken, cheese, fish, meat or tofu that you may have ‘lying around’.
Course: Salad
Cuisine: Vegan, Vegetarian
Special Diet: Dairy Free, Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
Print Recipe
Ingredients:
Sweet potato fries
Grilled corn and spring onions
Red wine Vinaigrette
Directions:
Sweet potato fries
  1. Preheat oven to 425°F
  2. Place parchment paper on sheet pan. Place sliced sweet potatoes on sheet pan but try not to overlap.
  3. Add olive oil and spices and use hands to coat evenly. Place in oven and bake for 30-40 minutes or until golden on the outside and soft on inside
Grilled corn and spring onions - salad
  1. Place on hot grill pan, after burgers
  2. turn once or twice
  3. remove when still crunchy but charred, 3 minutes per side
  4. Slice corn off cob and slice spring onions into large pieces
  5. Place in bowl with lettuce and sweet potato fries
Red wine Vinaigrette
  1. place all ingredients in jar and shake well!
  2. TIP: If you still have food processor around after making salsa, don’t wash it! Place all ingredients in and blend.
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