- 1 large sweet potato, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1/4 cup crumbled feta cheese (optional)
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine sweet potato cubes, olive oil, smoked paprika, salt and pepper. Toss to coat.
- Spread the sweet potatoes on the prepared baking sheet. Roast in preheated oven for 20-25 minutes or until tender.
- In a large bowl, combine roasted sweet potatoes, parsley, lemon juice and red wine vinegar. Toss to combine.
- Sprinkle with feta cheese (if using) and serve.
sweet potato
salad
roasted
vegetarian
gluten-free
dairy-free
feta cheese