It was lunch time. I opened the fridge and saw fresh green beans I’d gotten from the farmer’s market, and a Japanese sweet potato. Those are the kind with purple/burgundy skin but are white inside. Delicious. Anyway, I thought to myself “what can I do with both those items to make an entree?” This salad, which I ate warm, is what I came up with. Very tasty.
I used my amazing pressure cooker for the sweet potato (cooked 2 mins), and the green beans (cooked 1 minute), but however you want to cook them is fine. This dish is really quick and easy.
- 1 medium white-fleshed sweet potato peeled, cut into bite sized chunks
- 1 1/2-2 cups green beans cut into 2-inch pieces
- 1 TBS low/reduced fat vegan mayo
- 1 TBS dijon mustard
- 1-2 tsp maple syrup
- 1/2 tsp tamari or other low-sodium, gluten-free soy sauce
- 1-2 TBS water
- salt and pepper to taste
- fresh basil and paprika for garnish optional
- Cook sweet potato and green beans (separately, since the potato takes longer). You can either steam them, blanch in a little water, or use a pressure cooker as I did.
- In a medium bowl combine mayo, mustard, maple syrup, tamari, salt and pepper, and water to thin.
- Place cooked sweet potato and green beans in with the sauce and stir until veggies are evenly coated. Top with basil and paprika if desired. Serve cold or warm.
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