I hate salad. It's true. People give me odd looks when I tell them, especially non plant based friends.
What do you eat?
About a million things actually.
Sweet Potatoes are a staple in our house. There has been some debate among various Plant Based Medical Experts as to which is healthier the Potato or the Sweet Potato.
Sweet Potatoes and steamed greens topped with balsamic vinegar is my healthy go to cleanse meal. Simple and pure, the energy it gives to the body when consumed is almost comparable to a "high", a nourishing vegetable high.
Layered salads are becoming an obsession quickly. Even though there is much on the agenda today this recipe was coming together in my mind.
I'm not really a recipe Blogger, my passion is to educate but do feel recipes can be the best way to showcase how whole food plant based meals come together. The sweet potato in this recipe were cooked in an oil less fryer. You can use the oilless fryer with no oil at all even though they recommend a TBSP.
TIP: When using an oil less fryer (can't live without mine) for potatoes, chop into bite sizes smaller pieces and run under water. Shake off excess and toss into the fryer with spices. They will hold on better to the potatoes. NO OIL IS NEEDED FOR POTATOES IN AN OIL LESS FRYER...NO OIL.
So onward we go with the "I Hate Salad" series of salad recipes.
ASIAN SWEET POTATO SALAD
(makes 1 large Family Bowl or 6 Mason Jars)
OIL FREE DRESSING:
1 cloves garlic
1 knob of ginger, chopped
½ cup vegetable broth or water
½ cup soy sauce
½ cup Hoisin Sauce (vegan) ½
½ cup rice vinegar
2-3 tablespoons Pure Maple Syrup
(You may add a pat of natural peanut butter if not attempting weight loss)
1) Add All Dressing ingredient to blender and blend until smooth.
2) Layer dressing in bottom of dish.
LAYERS IN ORDER:
3) 3 Large Carrots sliced into thin rounds.
4) 1 small package broccoli slaw mix or shredded purple cabbage
5) 1 Green Apple, cored, quartered and sliced thinly, skins on
6) 3 Large sweet potatoes, washed, skins on, cut into small bite sized cubes, run under cold water, place in oil less fryer with 1 TBSP Chinese Five Spice seasoning or your favorite.
OR if you have no airless fryer.
Place the bite sized cubes on a cookie sheet/no oil...add a bit of water to bottom of pan, enough to have thin layer water, not steam, just enough to coat. Place in oven at 400F and check every 10 minutes or so to add more water bit at a time. Flip after 30 minutes...This can take time but roasts without oil. After about 30 minutes sprinkle with seasoning to coat. Finish off when they give to the touch.
They will not be crisp but they will be cooked and seasoned.
7) Top with washed Baby Spinach Leaves & Some dried berries.