This Grilled Sweet Potato Salad with Minty Lime Dressing and Crispy Farro is a summer recipe winner! Ready in under 20 minutes, it’s a perfect pack-along recipe for a picnic or summer cookout.
Details for this Grilled Sweet Potato Salad Recipe
If you’re never tried grilling sweet potatoes, you’re in for a treat! Very similar to sweet potato fries, these wedges have a soft and smoky quality that is the perfect complement to a bright and creamy salad dressing. Even better: the ingredients called for here are incredibly flexible and can adapt to what you have on hand. Out of mint? Use parsley or cilantro! Without yogurt? Tahini is an excellent substitute!
- Unsurprisingly, a grill is recommended for this recipe. However, if you are without access to one, no need to worry. You can mimic the effect with a grill pan on the stovetop. Furthermore, you can also cook these sweet potatoes in the oven (instructions for that are listed in the recipe notes)
- I recommend also having a blender on hand to whip up the minty lime dressing. If you do not have one, this can certainly be mixed by hand provided that the mint is chopped finely.
- The usual tool of a sharp chef’s knife is also recommended. Potatoes can be tricky to cut with a dull knife, it’s much safer to use one that is nice and sharp!
How to Make the Perfect Yogurt Dressing
When brainstorming flavor combinations for this dish, I knew I wanted mint and lime to be key components. Both of these flavors scream “summer” to me and I figured their sharper flavors would really brighten up potatoes. To make minty-lime dressing, simply blend 1 cup of nondairy yogurt with the juice of a lime, some cayenne or red pepper flakes, some chopped mint, salt, pepper, and water. That’s it! No oil is needed (as the potatoes are grilled with a bit of oil to keep them from sticking to the grates.
What kind of vegan yogurt is best for the salad dressing?
I have sampled a number of vegan yogurts and can honestly say there is a wide spectrum of both flavor and quality. Personally (non-sponsored), my favorite vegan yogurt is made by Culina. The brands Kite Hill and Oatly are both solid choices as well. Since we are adding water here to thin the dressing, a thick texture is not essential. Any unsweetened, plain dairy-free yogurt with a coconut, oat milk, or almond base will work perfectly.
Grilled Sweet Potato Salad FAQ
Depending on how thick you cut the slices, sweet potato wedges will take 4-6 minutes, per side, to cook over high heat on a grill. Be sure to monitor them as they cook, since burnt sweet potato flesh is one of the grossest flavors out there.
Nope! Keeping the peel on actually helps the pieces stay in tact while over the coals.
Any neutral, high-heat oil is a good choice for grilling. I prefer avocado oil as it does not really have a flavor and can withstand high temperatures. Try to avoid extra virgin olive oil when cooking with heat.
Wash but do not peel the potatoes. With a sharp knife, slice into 1-inch wide strips that will not fall through the cracks of your grill.
How to Make Crispy Farro
Crispy farro is an excellent salad topper and a more exciting way to add crunch to a recipe (though I still love nuts!). To prepare, add 1/2 cup cooked to a lined baking sheet and toss with 1 TBS neutral oil. Spread it in a flay layer and broil in the oven for about 5 minutes, until you hear small popping noises. Remove and let cool (it will harden more out of the oven). It can burn easily, so keep an eye on it! It will last in a stored container in the fridge for a while and is a versatile way to add crunch to many meals.
I hope you love this recipe! As always, if you try it, please let me know in the comments!