Sesame-Ginger Sweet Potato Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant, cooling salad with roasted sweet potatoes, crisp vegetables, and a tangy sesame-ginger dressing that's perfect for a light lunch or side dish. This american-inspired salads (whole30, vegetarian) ready in about 40 minutes pairs avocado oil, sea salt, sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1 lb, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 tbsp avocado oil
• 1/2 tsp sea salt
• 1/2 cup sesame seeds
• 2 tbsp rice vinegar
• 1 tbsp coconut aminos
• 1 tbsp, grated fresh ginger
• 1/4 cup, shredded red cabbage
• 1/4 cup, sliced green onions
• 1/4 cup, chopped cilantro

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 lb peeled and diced sweet potatoes with 1 tbsp avocado oil and 1/2 tsp sea salt, spreading them in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping once halfway, until tender and golden at the edges.
2. Step 2: While potatoes roast, whisk 2 tbsp rice vinegar, 1 tbsp coconut aminos, and 1 tbsp grated ginger in a small bowl until combined.
3. Step 3: Heat a dry skillet over medium heat and add 1/2 cup sesame seeds. Toast for 2-3 minutes, shaking the pan frequently, until golden and fragrant.
4. Step 4: In a large bowl, combine roasted sweet potatoes, toasted sesame seeds, 1/4 cup shredded red cabbage, 1/4 cup sliced green onions, and 1/4 cup chopped cilantro. Drizzle with the prepared dressing and toss gently until evenly coated.