This past weekend, I went to a great barbecue but had the challenge of bringing a side dish that met a huge array of dietary needs. We had a few vegans, some Paleo friends, and a couple doing the Whole 30 among us. Since my friend knew I would be up for the challenge, she tasked me with bringing a hearty side dish.
After lots of thinking, I decided to start with sweet potatoes since they’re filling, nutritious, and work for all three diets. From there, I knew I needed to come up with a nondairy dressing to pull everything together. I was immediately inspired by red Thai curry paste since it pairs amazingly well with sweet potatoes. I needed creaminess so I opted for an avocado to replace the typical mayo or yogurt, and then rounded out the flavors with lime juice, tahini (sesame seed butter), and roasted red peppers. Then I added cilantro for freshness and the result was one amazing side dish. Seriously. I highly recommend making it for your next BBQ or summer dinner.
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