If you knew Jac and I, you’d know that we are a firm believer in all things sweet potato, and even more than that, all things chipotle! It’s true what they say, that chipotle makes everything better no matter how mundane, chipotle steamed cabbage, delicious, chipotle scrambled egg whites, mm mm tasty! And when added to sweet potatoes, it makes for a perfectly sweet and smoky combination. This salad is so good, it tastes like a BLT!…Minus the L and add sweet potato…and onions and avocado, and the bacon isn’t really bacon. The vegan mayo adds a nice tang, toss in some coconut bacon, set up a picnic table and you can fogetaboutit!
- 2 large sweet potatoes, cubed (skin on)
- 1 carton cherry tomatoes (halved)
- 1 avocado, cubed
- 1/4 cup coconut bacon (see below)
- 1/4 small red onion, sliced thin
- 1/2 cup vegan mayonnaise (we used grapeseed based)
- 1 tbsp lime juice
- 1 tbsp honey
- 1/2 tsp chipotle powder (or more if desired)
- Salt and pepper to taste
- 1/4 cup unsweetened coconut chips
- 1 tbsp soy sauce
- Few dashes of liquid smoke
Roast sweet potatoes with coconut oil and salt, on a parchment lined baking sheet on 350F for 30 minutes or until tender, Combine soy sauce and liquid smoke, and marinade coconut chips for a few minutes. For last 7 minutes add coconut chips to sweet potatoes (it’s best to move some potatoes aside and create a space for bacon to cook evenly). Then combine vegan mayonnaise, lime juice, chipotle, honey, salt/pepper together to make a dressing. Then when sweet potatoes are done toss in a large bowl with onion, tomatoes, avocado, coconut bacon and dressing, toss to combine. Makes 4 servings.