Sweet Potato and Lima Bean Salad  with Yogurt Dressing
Sweet Potato and Lima Bean Salad  with Yogurt Dressing
Open in full-screen mode

Sweet Potato and Lima Bean Salad with Yogurt Dressing

Preparation
35 MIN
Cooking
55 MIN
Servings
4
Partager

Ingredients

Vegetables

Yogurt Dressing

Tomato Topping

Preparation

Vegetables

  1. With the rack in the middle position, preheat the oven to 450°F (225°C). Line a baking sheet with parchment paper or silicone mat.
  2. On the baking sheet, combine the sweet potatoes, bell peppers, onion and garlic with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for 45 minutes, stirring a few times. Place on a serving platter and set aside.
  3. On the same baking sheet, combine the lima beans with the remaining oil (1 tbsp/15 ml). Bake for 5 minutes. Add the kale. Bake another 2 minutes or until the kale has slightly wilted. Add to the sweet potatoes and toss gently.

Yogurt Dressing

  1. In a small bowl, combine all the ingredients. Set aside.

Tomato Topping

  1. In another bowl, combine all the ingredients. Season with salt and pepper.
  2. Spread the tomato topping over the vegetable salad, and serve with the yogurt dressing.

Note

Greek yogurt nicely ups the protein content of this dish.

Comments

  1. Tripled recipe to make for my grandson's christening. Everyone loved it!

  2. Loved it!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum