Warm Winter Salad Week: Roasted Sweet Potato Salad with Tamari Almonds and Goat Cheese

C – I promised myself, I would eat in moderation more often this year.

So, I have deprived myself of ice cream for a few weeks. I have been really craving it. I almost lost it and bought some at the store one day. Luckily, I didn’t. Today I must have jinxed myself or something. Or, I was setting myself up for failure when I made this dinner. It was my favorite kind of dinner. A healthy filling salad with a really good piece of meat.

My new found appreciation for beef rib-eye got to me. Of course, I added this warm sweet potato salad with tamari almonds and goat cheese. How could I not overeat?

Eating in moderation was about to go out the door. Just one taste and I knew what was about to happen. Have I told you how much I love my own cooking? Yeah, I really do.

Nice, creamy sweet potatoes seasoned with cumin, smoked paprika, garlic. Salty and peppery. Yum. Add a bit of crunchy almonds, creamy goat cheese and some fresh herbs. I was in food paradise. With one bite, I knew I needed promise myself a bowl of ice cream and not overeat dinner.

All I could think was “Just a few spoon fulls of salad and a few slices of meat for the first round. Drink a lot of water. Stop for a moment. You might be full from one plate.”

Thank goodness my mindfulness came to me in time. I was doing well and wanted to treat myself after dinner. I saw that Jim saved the last bit of coconut vanilla ice cream. I really didn’t care if he was saving it for himself, I was in desperate need. I asked if I could have it for dessert. He was fine with that.

Warm Winter Salad Week: Roasted Sweet Potato Salad with Tamari Almonds and Goat Cheese
Recipe type: Sides
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
  • 2 sweet potatoes, peeled and cut into ½ inch cubes
  • 2 Tbsp grapeseed oil
  • Salt and pepper to taste
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • 1 clove garlic, minced
  • ½ lemon, juiced
  • 1 Tbsp soy sauce
  • 1 cup flat leaf parsley, roughly chopped
  • ½ cup tamari flavored almonds, roughly chopped
  • ¼ cup goat cheese, crumbled and divided
  • 3 green onions, finely chopped
  1. In a large saute pan, place oil and heat on medium high.
  2. Add sweet potatoes, salt and pepper. Cook until caramelized and tender. About 10 minutes.
  3. In a small bowl mix apple cider vinegar, honey, paprika and cumin.
  4. Add into the sweet potatoes. Stir. Let liquid absorb into mixture. About 2 minutes.
  5. Add garlic and cook until soft. About 1 minute.
  6. Remove from heat. Add lemon juice and soy sauce. Mix well.
  7. Toss in parsley, almonds, some of the goat cheese and some of the green onions. Mix well.
  8. Place on a serving platter.
  9. Top with more goat cheese and green onions.
  10. Serve.
  11. Enjoy!


Thank goodness. I don’t know what I would have done if he said no.

I got a great dinner. And, I still got a bowl of ice cream as a reward. Yup, it really hit the spot. The ice cream craving has gone.

2 thoughts on “Warm Winter Salad Week: Roasted Sweet Potato Salad with Tamari Almonds and Goat Cheese

  1. That meat looks so perfectly cooked! And I love the idea of the almonds — they sound like a perfect snack.

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