Green Salad with Roasted Sweet Potatoes and Cilantro

Green Salad with Roasted Sweet Potatoes and Cilantro

Community meeting training session dinner, 3/26/12, 2/6/13

Remember the roasted sweet potatoes from last meeting’s dinner? This time, they’re in smaller pieces in a salad, but the technique to cook them is exactly the same. As for the lettuce, you can use any variety, including lettuce you grow in your own garden. When you use head lettuce from the store or lettuce from your garden, remember to wash it in plenty of cold water to get any dirt off.

Tortilla crisps (optional):

  • 1 large flour tortilla (whole wheat if available)
  • ½ teaspoon vegetable, canola, or olive oil
  • large pinch salt
  • ¼ teaspoon mild chili powder


  • 1 sweet potato, cut into bite-sized cubes*
  • 1 teaspoon vegetable, canola, or olive oil
  • large pinch salt
  • 1 head lettuce, any variety (washed, dried, and chopped/torn into bite-sized pieces), or 5-7 oz leaf or pre-packaged cut lettuce*
  • ¼ cup cilantro leaves
  • 3 scallions/green onions, green parts thinly sliced (reserve white parts for another use)


  • 1 clove garlic
  • large pinch salt
  • ¼ cup plain yogurt (or substitute low-fat sour cream if plain yogurt is unavailable, or omit and make changes noted below – do not use vanilla yogurt)
  • 2 teaspoons lemon or lime juice (increase to 4 teaspoons if omitting yogurt)
  • ½ teaspoon mild chili powder
  • 2 teaspoons vegetable, canola, or olive oil (increase to 2 tablespoons if omitting yogurt)

Tortilla crisps (optional): Preheat oven to 375 degrees. Rub the oil in a thin layer on the tortilla, then sprinkle with salt and chili powder. Bake until crisp and golden, Toss all ingredients in a bowl, then spread tortilla pieces on a baking sheet. Bake for 10-15 minutes, until crisp. Allow to cool.

Salad: Preheat oven to 375 degrees. Toss sweet potato pieces, oil, and salt in a bowl. Spread on baking sheet and cook for 15-20 minutes, until sweet potatoes are soft and cooked through (there should be no resistance if you poke them with a knife or fork). Allow to cool.

While sweet potatoes are roasting, prepare the rest of the salad. Combine lettuce, cilantro leaves, and sliced scallions in a bowl.

Dressing: Finely mince the garlic. Add a large pinch of salt to the garlic on the cutting board and continue to mince, then use the side of your knife to grind the salted garlic into a paste. Get it as smooth as you can, but don’t worry if there are still some larger pieces. Scrape the garlic paste into a small bowl. Add yogurt, lemon juice, and chili powder and mix well with a fork. Add oil and mix well.

Assembly: Toss salad with dressing and tortilla pieces (if using) and serve.

Yield: 4 servings.


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