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Grilled Sweet Potato Salad with Smoked Tomato Vinaigrette

Grilled Sweet Potato Salad with Smoked Tomato Vinaigrette is bound to become your new favorite summer side dish! Loaded with veggies and the most delicious dressing.

Course Main Course, Salad
Cuisine American
Diet HalalDiet
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Author Amy Rains


For the Salad:

  • 3 large sweet potatoes peeled
  • 1 red bell pepper chopped
  • 1/2 red onion chopped
  • 12 oz frozen organic corn kernels defrosted
  • 2 tbsp avocado oil or olive oil
  • 1/4 chopped fresh cilantro

For the dressing:

  • 3/4 cup olive oil
  • 1/2 cup apple cider vinegar
  • 2 medium size vine ripened tomatoes cut into quarters
  • 1 clove garlic
  • 2 tsp liquid smoke
  • Salt and pepper to taste


  1. Heat a propane grill or charcoal grill to medium high heat. Peel the sweet potatoes, and cut into chunks. Slice the bell pepper into strips, and the red onion into chunks.

  2. Toss the vegetables with oil.

  3. Using a grill basket or foil packs, place the veggies on the grill. Grill for 10-12 minutes, tossing a few times, and remove once the potatoes are softened. Let cool for a few minutes.

  4. Dice up the veggies and toss with de-frosted corn. Place all the vegetables together in a large bowl

  5. Make the dressing by blending all the ingredients together for about 30 seconds (except the oil), or until tomatoes are completely liquified. Keep the motor running, and pour in the oil to finish off the dressing.

  6. Add about 1/2 cup of dressing to the salad and toss to coat the vegetables.

  7. Add chopped fresh cilantro and sprinkle with salt to taste.