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Corn Salad Topped Sweet Potato

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Corn Salad Topped Sweet Potato
Parve Parve
Easy Easy
1 Servings
Allergens

No Allergens specified

40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan

Submitted by yo_cheved

Easy recipe for lunch. I like to use the sweet potatoes as a cracker and eat each piece with some salad on top. **Disclaimer, I never measure when I make dressing so I approximated. So go according to your gut, not the amounts**

Ingredients

Sweet Potatoes

  • olive oil

  • salt

  • 1 sweet potato

  • pepper

Dressing

  • 1 and 1/2 teaspoons oil

  • some water

  • 1 teaspoon vinegar

  • 1 and 1/2 teaspoons sugar

  • dash of lemon juice

  • salt

  • black pepper

Corn Salad

  • 6 ounces corn

  • 1/2 plum tomato

  • 1 cube garlic, crushed

  • purple onion

Directions

Prepare the Corn Salad Topped Sweet Potato

1.

Preheat oven to 375 degrees Fahrenheit.

2.

Wash sweet potato well and cut into circles about 1/6-inch thick. Pour some olive oil. Bake on each side for about 20 minutes or until desired crispiness/softness.

3.

Cube up the onion and tomato and add to corn.

4.

Pour in the dressing and let it sit for a couple minutes before eating. You can also add hearts of palm or any other vegetable you like.

Recipe tags

corn corn salad healthy lunch quick-and-easy roast potatoes sweet potatoes weeknight meals yo_cheved
Corn Salad Topped Sweet Potato

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