Grilled Sweet Potato and Red Pepper Salad


by: Breadman

Grill-roast the peppers and peel them so they would be sweet and tender.


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serves: 6

1 1/2 pounds sweet potatoes

4 large red bell peppers

1 cup thinly sliced celery

3 green onions, white and light green parts only (cut diagonally into thin slices)

1/3 cup roughly chopped fresh cilantro leaves


1/4 cup extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon minced garlic

1 teaspoon minced jalapeno pepper

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Grilled Sweet Potato and Red Pepper Salad

Servings Per Recipe: 6

Amount per Serving

Calories: 178

  • Total Fat: 9.3 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 432.7 mg
  • Total Carbs: 22.3 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 3.5 g
  • Protein: 2.8 g

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1.  To make the dressing: In a small bowl, whisk together the dressing ingredients.

2.  Trim the ends off the sweet potatoes. Peel and cut them crosswise into slices about 1/2 inch thick. Lightly brush both sides with some dressing. Grill the sweet potatoes along with the bell peppers over Direct Medium heat, turning occasionally. The sweet potatoes are done when they can be easily poked with a knife, about 20 minutes. The bell peppers are done when the skin blackens and blisters all over, 12 to 15 minutes.

3.  Cut the sweet potatoes into 1/2-inch pieces and put them in a large bowl. Add enough dressing to moisten them [you may not need all of it]. Place the peppers in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 5 minutes, then remove the peppers from the bowl and peel away the charred skins. Cut off the tops and remove the seeds. Cut the peppers into 1/2-inch pieces. Add the peppers to the bowl along with the celery, onions, and cilantro. Mix well. If desired, add some of the remaining dressing and mix well. Serve at room temperature.

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