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.
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
