Sweet Potato and Green Bean Salad
Updated December 13, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound green beans, both ends removed, cut into pieces about 2-inches long
1 cup pineapple juice
½ teaspoon ground cumin
2 bay leaves
¼ cup maple syrup
2 tablespoons soy sauce
2 tablespoons olive oil
1 pound sweet potatoes, peeled and cut into 1-inch cubes
Zest from 1 washed lemon, to yield about 2 teaspoons
3 cups baby arugula or watercress
1 teaspoon sesame seeds, toasted
Nutritional analysis per serving (6 servings)
37 grams carbs; 196 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 5 grams fiber; 343 milligrams sodium; 4 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the green beans in boiling salted water and cook until al dente. Remove and place in ice-cold water so they keep their bright green color. Drain.
- Step 2
Place the pineapple juice, cumin and bay leaves in a small saucepan. Simmer on low heat until reduced by half.
- Step 3
Pour the pineapple juice reduction in a bowl and mix with maple syrup and soy sauce.
- Step 4
Place the olive oil in a pan over high heat, add the sweet potatoes and cook until golden brown on all sides.
- Step 5
Place the sweet potatoes in a bowl and add the green beans, lemon zest and the maple-pineapple dressing. Toss until mixed. Mixing the dressing with the sweet potatoes while they are still warm allows even distribution of the dressing throughout the salad. Cool to room temperature.
- Step 6
Place the arugula or watercress on the bottom of a plate and place the vegetables on top. Sprinkle with the toasted sesame seeds. Serve immediately.
Private Notes
Comments
I loved this salad! Followed recipe pretty much exactly, although threw in some sea salt at the end. I may use more pineapple juice next time, or perhaps some feta cheese, but that is all.
I made some extra sauce and used it as a marinade for tofu. Sautéing the tofu after the sweet potatoes were done and adding them in for some protein was a great move!
Outstanding salad. I roasted rather than fried the sweet potatoes, tossing them with a bit of olive oil and salt first. Sprinkled the salad with a bit of feta just before serving. Served over arugula. Superb!
Kinda boring. Not bad in any sense but I wouldn’t make again
Outstanding salad. I roasted rather than fried the sweet potatoes, tossing them with a bit of olive oil and salt first. Sprinkled the salad with a bit of feta just before serving. Served over arugula. Superb!
Spectacular. Followed precisely and result was just great.