Vegan Grilled Sweet Potato Salad
This salad blows me away every time I eat it! It is seriously that good. I think it's about the spice, the crunch, the textures, the freshness and of course the sweetness that comes from the grilled sweet potato! You have to go heavy on the herbs and the chili in this one, it is so perfect, and that heat works really well when you are in Tropical North Queensland.
Prep: 15 minutes - Cook: 45 minutes - Serves: 4-6 - Difficulty: Easy - Recipe: Hayden Quinn
Ingredients
2 small sweet potatoes, cut in quarters lengthwise
1/2 tbs vegetable oil
Sea salt, to taste
3 stalks lemongrass, finely sliced
4 birds eye chili, finely sliced
6 kaffir lime leaf, stem removed, finely shredded
1/2 cup peanuts, roasted
3 tbs crispy fried shallot
6 garlic shoots (you can use shallot)
2 tbs coconut cream
1 lime cut in wedges, to serve
Method
Step 1. Set your coal fired Weber BBQ (you can also do this on your gas Weber) for indirect cooking by having hot coals on one half of the BBQ and no coals on the other. Toss sweet potato quarters through the oil and season well with salt. Place skin side down on the side of the BBQ with no coals (for indirect cooking). Place lid on Weber and allow to cook for 25-30mins or until the sweet potato is tender.
Step 2. While the sweet potatoes are cooking prepare all your other ingredients, so they are ready to come together for the final dish.
Step 3. Finish the sweet potatoes by cooking directly over the hot coals so you get a nice even char on the exterior, this should only take a couple of minutes on each side with the lid down. Remove from heat and place into a large serving bowl or dish. Quickly char the garlic shoots and cut into small batons.
Step 4. To serve, drizzle sweet potato lightly with olive oil and season with sea salt, scatter over the lemon grass, chilli, peanuts, drizzle with coconut milk, and finally scatter over the fresh herbs and some crispy shallots and serve with lime wedges.
