Grilled Sweet Potato-Poblano Salad

Name: Grilled Sweet Potato-Poblano Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Cilantro Vinaigrette; 142 grams package fresh mâche; 1 poblano pepper, seeded and diced; 237 milliliters crumbled queso fresco (fresh Mexican cheese); 118 milliliters shelled roasted pumpkin seeds; 1 kilograms sweet potatoes; 118 milliliters sweetened dried cranberries

Grilled Sweet Potato-Poblano Salad might be just the side dish you are searching for. This gluten free, primal, and vegetarian recipe serves 8. One serving contains 220 calories, 7g of protein, and 6g of fat. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up roasted pumpkin seeds, cranberries, sweet potatoes, and a few other things to make it today.

Instructions

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 (medium-high) heat.

Ingredients you will need

Cooking Spray

Equipment you will use

Grill

Peel sweet potatoes, and cut into 1/2-inch-thick rounds. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 5 to 6 minutes or until crisp-tender.

Ingredients you will need

Sweet Potato

Potato

Water

Equipment you will use

Dutch Oven

Drain. Coat potatoes with cooking spray.

Ingredients you will need

Cooking Spray

Potato

Grill potatoes, covered with grill lid, 8 to 10 minutes or until tender, turning occasionally. Gently toss warm potatoes with poblano and Cilantro Vinaigrette. Arrange mche on a serving platter, and sprinkle with queso fresco and cranberries. Top with sweet potato mixture, and sprinkle with pumpkin seeds.

Ingredients you will need

Pumpkin Seeds