Teriyaki Sweet Potato Salad

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Teriyaki Sweet Potato Salad
Serves 4
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  1. 4 Medium Sweet Potatoes, Skin On
  2. ½ Cup Bok Choy, Cut in ½” x 1” Pieces
  3. ½ Cup Snow (Flat) Pea Pods, Cut in Half
  4. ½ Cup Bean Sprouts (Fresh)
  5. ¼ Cup Red Onions, Cut in Slivers
  6. ¼ Cup Red Bell Pepper, Cut in Slivers
  7. 2/3 Cup Teriyaki Glaze / Sauce
  8. ¼ Cup Rice Wine Vinegar or Lime Juice
  9. 2 TBSP Honey
  10. 2 TBSP Sesame Oil
  11. 1 tsp Kosher or Sea Salt
  12. ½ tsp Red Pepper Flakes (optional)
  13. 1 TBSP Black Sesame Seeds (optional)
  1. Lightly oil the outside skins of the sweet potatoes and roast them in a 375 F oven until tender (About 45 minutes), the chill, peel off the skins and dice into 1” pieces.
  2. Toss the sweet potato pieces with the (raw) vegetables.
  3. Whisk together the teriyaki glaze, rice wine vinegar, honey, sesame oil and optional red pepper flakes.
  4. Pour the dressing over the sweet potato and vegetables mixture and toss.
  5. Sprinkle with black sesame seeds to garnish.
Nino Salvaggio https://www.ninosalvaggio.com/