Roasted Sweet Potatoes with Pickled Onions, Goat Cheese, and Toasted Walnuts

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This recipe is bursting with flavor and texture. I love how the goat cheese melts ever so slightly onto the warmed sweet potatoes and how the pickled onions and cilantro dressing add a burst of vibrancy. Finally, the toasted walnuts add some crunch and earthiness. This is an excellent fresh side dish to pair with grilled meats and a simple green salad for a well-rounded and simple meal. 

Ingredients

(serves 4 as a side)

  • 2 large sweet potatoes, chopped into ½ inch cubes 

  • ½ cup raw walnuts (or pistachios)

  • 1 red onion, pickled (follow recipe below)

  • ½ cup of crumbled goat cheese

  • 2 tbsp avocado oil (or olive oil)

  • Salt and pepper to taste


For the Dressing:

Featured as a side dish as part of this summer meal.

Featured as a side dish as part of this summer meal.

  • Juice from 1 lemon

  • ½  cup of parsley leaves, chopped

  • 1 clove of garlic, smashed

  • ¼ cup olive oil

  • 2 tbsp red wine vinegar

  • Salt and pepper to taste

Directions

  • Make pickled onions at least 1 hour in advance, but can be prepared days ahead. Use this recipe from Bon Appetit.

  • Preheat oven 400 degrees F.

  • Roast sweet potatoes on a large sheet pan (with avocado oil, salt, and pepper) for 45 minutes or until golden brown, tossing once at the mid-way point

  • While sweet potatoes roast, place walnuts in a small baking dish and roast in the oven at 400 degrees for about 8 minutes or until toasted and fragrant. Let cool.

  • While sweet potatoes are cooking, make the dressing by whisking together all dressing ingredients in a small bowl. Set aside to let flavors meld. 

  • When sweet potatoes are cooked, let cool slightly, then place in serving bowl

  • Toss with pickled red onions and parsley dressing (remove garlic piece).

  • Top with goat cheese and toasted walnuts and serve