Imagine a dish that combines the creamy, caramelized sweetness of roasted sweet potatoes with the tropical burst of ripe mangoes - a culinary masterpiece that will transport your senses to a Caribbean-inspired paradise! This Sweet Potato and Mango Salad is not just a recipe; it's a vibrant journey of textures and flavors that will make your ordinary meal extraordinary. Perfect for those seeking a fresh, exciting twist on traditional salads, this fusion creation promises to be the star of your dining table.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- Sweet potatoes, cubed
- Mango, diced
- Red bell pepper, diced
- Red onion, chopped
- Fresh cilantro, chopped
- Lime juice
- Olive oil
- Salt
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking.
- Wash and peel the sweet potatoes. Cut them into uniform 1-inch cubes to ensure even roasting. Pat the cubes dry with a paper towel to help them crisp up.
- Toss the sweet potato cubes in olive oil, sprinkle with salt, and spread them in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until edges are golden and crispy.
- While sweet potatoes are roasting, prepare the other ingredients. Dice the ripe mango into small, even cubes. Finely chop the red bell pepper and red onion.
- In a small bowl, whisk together lime juice, remaining olive oil, and a pinch of salt to create a simple dressing.
- Once sweet potatoes are roasted and slightly cooled, transfer them to a large mixing bowl. Add diced mango, bell pepper, and red onion.
- Drizzle the lime dressing over the salad and gently toss to combine all ingredients.
- Garnish with freshly chopped cilantro just before serving. Taste and adjust seasoning if needed.
- Serve the salad warm or at room temperature as a vibrant side dish or light lunch.
Tips
- Choose firm, ripe mangoes for the best flavor and texture. They should yield slightly when gently pressed but not be mushy.
- For extra crispy sweet potatoes, ensure they are completely dry before roasting and spread them in a single layer without overcrowding the baking sheet.
- Use fresh lime juice for the dressing - bottled juice can taste flat and lack the bright, zesty flavor.
- Let the roasted sweet potatoes cool for a few minutes before mixing to prevent the mango from becoming too soft.
- For added protein, consider topping the salad with grilled chicken, shrimp, or crumbled feta cheese.
- This salad tastes even better when the flavors have a chance to meld, so don't be afraid to make it a few hours ahead of serving.
- For a spicy kick, add a pinch of red pepper flakes or finely diced jalapeño to the dressing.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 20g
Protein: g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
