April 23rd, 2024
Recipes
Sweet Potato Cobb Salad
Valentina P
- Difficulty
•
- Time 40"
A tasty spin on Cobb salad made with roasted sweet potatoes, crispy chickpeas, avocado, egg, and bacon drizzled with an easy white wine vinaigrette. Vegan and paleo options in notes below.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 8 ounces romaine, chopped (about 6 handfuls)
- 2 medium sweet potato(es)
- 8 bacon slices
- 4 hard boiled eggs, chopped
- 1 1/2 cups crispy chickpeas (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 tablespoon extra-virgin olive oil For the Vinaigrette
- 6 tablespoons extra-virgin olive oil
- 4 tablespoons white wine vinegar (or white balsamic)
- 2 tablespoons lemon juice
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Dice the potatoes into 1 inch pieces and toss with 1 tablespoon of olive oil and season with salt and pepper. Spread the potatoes on a baking sheet and roast for 25 to 30 minutes, or until fork-tender. Flip the potatoes over halfway through the cooking time.
- Step 2: Meanwhile, hard boil the eggs (we place eggs in boiling water for 10 minutes). After boiling, immediately submerge the eggs in ice-water to stop their cooking. Peel.
- Step 3: Next, cook the bacon in a frying pan until crispy on both sides. Set aside.
- Step 4: To make the vinaigrette, whisk all ingredients together in a small bowl with a fork.
- Step 5: Chop the romaine, cooked bacon, eggs, tomato, and avocado. To build the salad, layer the romaine with the warm sweet potatoes, eggs, tomatoes, bacon, avocado, and crispy chickpeas.
- Serve: Drizzle to taste with the vinaigrette. Enjoy.
Recipe Notes
Note 1: To make this salad paleo-friendly, substitute the crispy chickpeas with an equal amount of cooked, diced chicken. Note 2: To make this salad plant-based, substitute the bacon with tempeh bacon and the eggs with extra avocado.
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Sweet Potato Cobb Salad
PT40M 8 ounces romaine, chopped (about 6 handfuls) 2 medium sweet potato(es) 8 bacon slices 4 hard boiled eggs, chopped 1 1/2 cups crispy chickpeas (store-bought or homemade) 1 cup cherry tomatoes, halved 1 avocado, diced 1 tablespoon extra-virgin olive oil 6 tablespoons extra-virgin olive oil 4 tablespoons white wine vinegar (or white balsamic) 2 tablespoons lemon juice salt and pepper, to taste Gluten Free Paleo Vegan 4 Servings
Ingredients:
