Something I’ve been wanting to mention during mofo, but didn’t fit in my theme until now: My local Whole Foods Market also was finally able to get in Follow Your Heart’s Soy-Free Vegenaise! If your market doesn’t have it yet, ask. It’s totally worth it. So how could I use that AND finish up my last sweet potato post? Chipotle Mayo was the clear answer!
Two of my favorite flavors with sweet potato are chipotle and green onion. I’ve combined them here to make this nice little sweet potato salad. This is just one serving so multiply however you want.
Chipotle Sweet Potato Salad
Serves 1
Ingredients:
3/4 cup cubed sweet potato, steamed
1 green onion/scallion, sliced
2 tsp soy-free vegenaise
3/4 tsp chipotle tabasco sauce
Directions:
In a small bowl mix together the vegenaise and tabasco with a fork until well incorporated and smooth. In a small mixing bowl, put the chipotle mayo over the sweet potato and scallion and mix with a fork until coated. If your sweet potato isn’t already cold, you might want to let it chill at this point. But I’d prepared my sweet potato yesterday and let it chill overnight so it was good to go.
Here it is on a brown rice tortilla with some fresh, chopped spinach. Wrap it up and it’s ready!
Note: I didn’t, but next time I would add a little more chipotle mayo to the tortilla before wrapping it because the tortilla overpowered the salad in some bites. But without the wrap, I think the small amount of chipotle mayo was just right.
And now (just 8 hours late), I can really say that 1 food 5 ways is a wrap! (couldn’t resist)
