Products used in this recipe
Sweet Potato Donut Salad
Yield: 12 Servings (12 oz.)
Yield: 12 Servings (12 oz.)
Don't let the "Donut" part fool you, it's healthy and packed with roasted sweet potato flavor! Hearty, flavorful and filling as a vegetarian entrée or side salad, your customers are going to eat it up.
Preparation Instructions:
Step 1
Preheat fryer to 350˚F. Prepare sweet potatoes according to microwave package instructions. Pulse the sweet potato, quinoa and almonds until well mixed in a food processor. Add flour, eggs and salt and pepper. Pulse until mixed. Store batter in the refrigerator. For each serving; using a #40 scoop; gently drop 5 scoops into the fryer for 2 1/2 to 2 3/4 minutes or until golden brown and cooked through.
Step 2
Combine apples, water and vinegar in a blender and purée until smooth. Whisk together apple purée, oil, gochujang, tahini and parsley in a bowl. Season with salt and pepper.
Step 3
For each serving; place 2 oz. kale greens in a bowl and drizzle with 2 fl. oz. apple dressing. Top with five prepared donuts, 1 oz. feta, 1 Tbsp. pomegranate seeds and 1 Tbsp. sunflower seeds. Finish with a dollop of yogurt on top, sprinkle with dukkah and finish with spring onions.
