Sweet Potato Salad

5.0 (1 reviews)

5 Tbsp. olive oil
1 medium onion, diced
1 tsp. cumin
1 tsp. paprika
Juice of 1 lemon
1 lb. sweet potatoes, peeled and cubed
1/4 cup green olives, chopped
1 medium yellow tomato, wedged
3 Tbsp. chopped parsley
Salt, to taste

• In a medium saucepan, heat the oil over medium heat and sauté the onions until translucent. Add the cumin, paprika, and lemon juice, stir, and then set aside to let cool.
• In a large pot, bring water to a boil over high heat, add the cubed potatoes, and let cook for about 15 minutes, or until soft. Drain and set aside until cool.
• In a large bowl, toss the cooled onion mixture with the potatoes, olives, tomato wedges, and parsley. Season with salt, then place in the refrigerator until chilled.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind