Dairy-Free Salada de Batata Doce

Packed with vibrant flavors and wholesome ingredients, this Dairy-Free Salada de Batata Doce is a modern twist on a classic Brazilian dish. Featuring perfectly roasted sweet potatoes tossed with crisp red bell peppers, red onion, and fresh scallions, this salad is elevated with a zesty lime vinaigrette infused with cumin, coriander, and garlic. Made without dairy and using simple, plant-based ingredients, it’s a nutrient-rich side dish that suits a variety of dietary needs. Whether served warm or chilled, this gluten-free and dairy-free sweet potato salad is a versatile addition to your table, ideal for meal prep, potlucks, or as a refreshing summer side dish that bursts with color and bold, tangy flavors.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 medium red bell pepper
• 0.5 medium red onion
• 2 tablespoons fresh parsley
• 3 tablespoons lime juice
• 1 tablespoon red wine vinegar
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.5 teaspoon garlic powder
• 2 stalks scallions (green onions)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and cut the sweet potatoes into 1-inch cubes.

Step 3

Place the sweet potato cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper. Toss to coat evenly.

Step 4

Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until they are soft and lightly golden. Stir halfway through the cooking time to ensure even roasting.

Step 5

While the sweet potatoes are roasting, finely dice the red bell pepper and red onion, and chop the fresh parsley. Slice the scallions into thin rounds.

Step 6

In a small mixing bowl, combine 3 tablespoons of lime juice, 1 tablespoon of red wine vinegar, 0.5 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, and 0.5 teaspoon of garlic powder. Whisk together until well combined to make the dressing.

Step 7

Once the sweet potatoes are done, remove them from the oven and let them cool slightly.

Step 8

In a large bowl, combine the roasted sweet potatoes, diced red bell pepper, diced red onion, chopped parsley, and sliced scallions.

Step 9

Pour the prepared dressing over the vegetables and sweet potatoes. Gently toss everything together until well coated.

Step 10

Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for 1-2 hours to allow flavors to meld.

Step 11

Garnish with extra parsley before serving, if desired.

Nutrition Facts

Serving size	(867.3g)

Amount per serving	% Daily Value*
Calories	808.3

Total Fat 29.1g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2630.2mg	0%
Total Carbohydrate 130.7g	0%
Dietary Fiber 21.0g	0%
Total Sugars 32.4g
Protein 11.2g	0%

Vitamin D 0IU	0%
Calcium 235.5mg	0%
Iron 6.4mg	0%
Potassium 617.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 5.4%

Carbs: 63.0%