Yields: 4 Servings

This delicious vegan Roasted Sweet Potato Salad is full of nutrients and vitamins and is the perfect balance of naturally sweet and savory flavors.


  • 2 medium sweet potatoes, cubed
  • 1 medium red bell pepper, diced
  • 1 medium red onion, cut into 3/4-inch dice
  • 6 tsp macadamia nut oil
  • 2 celery stalks, sliced
  • 1/4 cup slow-roasted cashews
  • 1 tbsp white wine vinegar
  • 2 tbsp chopped fresh parsley
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a mixing bowl, combine the sweet potatoes, bell pepper, and onion; toss with 2 teaspoons oil.
  3. Transfer to a baking sheet and roast for 28 to 30 minutes, stirring periodically, until the veggies are soft and caramelized. Stir in the celery and cashews.
  4. Combine the vinegar, parsley, mustard, salt, and pepper in a small bowl. Whisk in the remaining 4 teaspoons oil in a slow, steady stream, then combine with the vegetables.