Tri-Colored Vegan Sweet Potato Salad

I keep hearing from people that they're afraid to try plant-based because they're worried about having to give up their favorite foods or feeling like an outcast at social events that so often revolve around food. But the truth is, with just a little bit of effort, you can easily replace find healthy swaps for most of your favorites. I encourage my clients not to approach it with an all or nothing mentality. Going plant-based doesn't have to mean being a strict vegan for everyone. It can look like a lot of things. Maybe it's only eating meat on the weekends. Or maybe it's simply cutting your animal product consumption in half so you can make room for more nutrient dense...the ones we refer to as plant-based...fruits, veggies, legumes and whole grains. 

So, in honor of summer, I decided to recreate a picnic favorite. This tri-colored sweet potato salad recipe is quick and easy to make, loaded with antioxidants and nutrients and tastes amazing. I served it to a house full of non-vegans this week and there wasn't a single person who didn't ask me for the recipe.

I hope you all love it as much as we did!

Ingredients

3 medium sized sweet potatoes. I used one purple, one orange and one white for variety in nutrients and because it makes the salad more visually appealing.
1 small red onion
1/4 cup of chopped cilantro
3/4 cup of vegan mayo (I use Just Mayo)
2 Tablespoons of Apple Cider Vinegar
1 Tablespoon of Dijon Mustard
1/2 teaspoon of pink himalayan sea salt
1 teaspoon of smoked paprika. You can use regular paprika, but the smoked really gives this an extra burst of flavor that people seem to love.

Directions

Bring a large pot of water to a boil. While you're waiting for it to boil, peel your potatoes and cut them into approximately 1 inch pieces. Add the potatoes to the pan of boiling water, turn it down to a low rolling boil and let them cook for about 30 minutes until soft when pierced with a fork, but not falling apart.

While you're potatoes are cooking dice your onion and cilantro. Mix your mayo, mustard, salt and paprika together in a bowl. When the potatoes are finished cooking, drain them and let them cool for about 5 minutes. Add the potatoes, onion and cilantro to the mayo mix and stir until coated. Chill in the fridge for at least an hour before serving. 

This serves about 6-8 people. If you're counting Fix containers, I measured it in a yellow and count it as 1 yellow and 1 teaspoon.