July 16, 2015

BBQ Sweet Potato Salad

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Sweet and salty, this BBQ sweet potato salad is a fantastic summer meal! With roasted veggies, fresh pineapple and crispy bacon, it’s packed with flavor. And features a creamy BBQ dressing. Dairy free and gluten free.

A white bowl filled with BBQ Sweet Potato Salad with a fork in the dish.

Sweet and salty foods. They are my jam. And this BBQ sweet potato salad is no exception.

Sweet fresh pineapple. Salty bacon. Chickpeas. Roasted sweet potato and corn. A creamy dressing made from BBQ sauce and yogurt.

Happiness happiness happiness.

Although it was not quite a happy household when I made this salad for the first time.

You see, the husband and I have a deal. We don’t eat bacon very often, so when I buy it, I promise to pick up a few extra slices just for the husband to enjoy. He loves bacon and well, I can take it or leave it most of the time.

The problem? I tend to forget about this deal. And there may or may not have been a small disagreement over whether all the bacon should go into the salad or be handed over as part of said deal.

I tried to hide the bacon (who does this?) in order to save the salad.

The moral of this story? One, don’t try to hide bacon. It’s an impossible feat. And two? For those of you who are vegetarians, this salad is still delicious without the bacon. Yes, I lost that battle.

Small white bowls filled with the components of BBQ Chickpea Salad.

Ingredients In This BBQ Sweet Potato Salad

So. Let’s talk salad. We already covered the fact that it’s sweet and salty, so we’ll move along to the components.

We have some roasted sweet potato, fresh corn and red onion. We have some chickpeas, some chopped pineapple, some bacon, some romaine lettuce.

We’ll tie it all together with a super easy dressing made from BBQ sauce and yogurt. We’re keeping this nice and simple since it is summer after all.

I personally love to serve this salad with cornbread, since in my opinion, it is made to go with BBQ anything.

A white bowl filled with Barbecue Sweet Potato Salad with a fork in the dish.

Products I Love & Use To Make This Recipe (contains affiliate links):

Bone Suckin’ BBQ Sauce – This is my favorite BBQ sauce. It’s on the thinner side, which works well here for the dressing.

Additional BBQ Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Recipe for sweet and salty BBQ sweet potato, chickpea and bacon salad. With roasted veggies, fresh pineapple, crispy bacon and a creamy BBQ sauce dressing!

BBQ Sweet Potato Salad

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Sweet and salty, this BBQ sweet potato salad is a fantastic summer meal! With roasted veggies, fresh pineapple and crispy bacon, it’s packed with flavor. And features a creamy BBQ dressing. Dairy free and gluten free.

Ingredients

For the veggies:

  • 1 medium red onion, chopped
  • 2 medium sweet potatoes (about 1 ½ pounds), cut into ½ inch chunks
  • 1 cup fresh corn kernels (from about 1 to 2 ears of corn)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the dressing:

  • ¼ cup your favorite BBQ sauce*
  • ¼ cup plain dairy free yogurt or plain greek yogurt
  • 1 teaspoon olive oil, or more as needed
  • salt, if needed (to taste)

For the salad:

  • 5 cups chopped romaine lettuce
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 cup chopped fresh pineapple
  • 5 to 6 slices thick-cut bacon, cooked until crispy and chopped

Instructions

To make the veggies:

  1. Preheat the oven to 400ºF.
  2. Add the red onion, sweet potatoes and corn to a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the garlic, salt and pepper. Toss to combine and spread in an even layer.
  3. Bake for about 25 minutes, stirring once halfway through, until all the veggies are tender. Set aside to cool slightly.

To make the dressing:

  1. While the veggies are cooling, make the dressing.
  2. Add the BBQ sauce, yogurt and olive oil to a small bowl and whisk until combined and smooth (depending on how thick or thin your BBQ sauce and yogurt are, use more of the olive oil to get it to a consistency that you can drizzle / pour easily).
  3. Taste and add salt if needed (again, it will depend on your BBQ sauce).

To assemble:

  1. Divide the lettuce evenly among four plates. Top each with some of the cooled roasted veggies, the chickpeas, pineapple and bacon. Drizzle with the desired amount of dressing and serve immediately.

Notes

*To keep this gluten free - be sure to use a gluten free BBQ sauce.

I cook the bacon in a skillet while the veggies are roasting - this way it doesn't add any extra time!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 429Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 15mgSodium: 1021mgCarbohydrates: 59gFiber: 11gSugar: 22gProtein: 16g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Main Dish
Dairy Free, Gluten Free, Lunch, Main Dish, Pork, Recipes (ALL), Salad, Weeknight
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