The Ultimate Sweet Potato and Green Bean BBQ Salad

This tasty warm sweet potato and green bean salad is my go to summer salad. No matter what size portion I make, it is always the first thing to be finished. It’s perfect to serve at BBQs as a vegan main or side dish. And every time I make it, at least one person asks me for the recipe.

The sweetness from the sweet potato combines fantastically with the gentle acidity of the dressing. And the green beans give a fresh crunch to contrast with the softness of the roast sweet potato.

The key is to sauté the green beans for just a couple of minutes to retain the bright green colour and crunch from the beans. Whatever you do, don’t parboil the beans or sauté them too long. They will go a grey green colour and will lose their signature crunch.

This salad tastes fantastic both warm and cold, so I always make enough to eat straight away with leftovers for lunch the following day.

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Sweet Potato and Green Bean Salad

5 from 1 vote

Ingredients

• 1 kg sweet potato (peeled and diced into 1.5 cm cubes)
• 220 grams fresh green or French beans (trimmed and cut in half)
• 1 red pepper (seeds removed and sliced)
• 1 small red onion (finely diced)
• 2 tbsps wholegrain mustard
• 1 tbsp cider vinegar
• 2 tbsps capers (drained)
• 1 tbsp fresh parsley (finely chopped)
• 2 tbsps extra virgin olive oil
• 1 teaspoon sea salt
• freshly ground black pepper

Instructions 

• Preheat oven to 200°C.
• Add the sweet potatoes to a large bowl and toss with ½ tablespoon of the extra virgin olive oil, ½ teaspoon of the salt and several good twists of freshly ground black pepper.
• Lay out the well coated sweet potato onto a large roasting tray so that no pieces are overlapping. Roast the sweet potato in the pre-heated oven for 15-20 minutes, and then give the roasting tray a good shake and cook for another 10-15 minutes until the sweet potatoes are soft and taking on some colour.
• Meanwhile, sauté the red onion in ½ tablespoon of extra virgin olive oil over medium heat for 5-8 minutes until soft.
• Add the beans and sauté another 2 minutes.
• Add the red pepper and sauté for one minute, then tip the sautéed vegetable mixture into a large bowl and allow to cool.
• To make the dressing, whisk together 1 tablespoon extra virgin olive oil, ½ teaspoon salt and a few good twists of freshly ground black pepper with the mustard, vinegar capers and parsley in a large bowl.
• Pour the sautéed vegetable mixture into the dressing and toss gently until the vegetables are evenly coated with the dressing.
• Gently add the sweet potatoes straight from the oven into the bowl and combine with the other ingredients, taking care not to break up the sweet potatoes.
• Serve straight away as a warm salad, or refrigerate and serve cold.

Course: BBQ, Salad, Side Dish