Sweet Potato & Green Bean Carpaccio
Thinly sliced roasted sweet potato arranged carpaccio-style with crisp-tender green beans, finished with a lemon–olive oil dressing, herbs, and crunchy nuts. Fresh, earthy, and naturally vegan.
Prep: 15 minutes
Cook: 20–25 minutes
Total: ~40 minutes
Ingredients
Vegetables
1 large sweet potato, peeled
1½ cups green beans, trimmed
2½ tbsp olive oil
Salt & black pepper
Dressing
2 tbsp extra-virgin olive oil
1½ tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, grated
Salt to taste
Garnish
Fresh parsley or basil
Toasted almonds, walnuts, or pine nuts
Pomegranate seeds
Instructions
1️⃣ Roast Sweet Potato
Preheat oven to 200°C (400°F)
Slice sweet potato very thin (mandoline works best)
Toss lightly with olive oil, salt & pepper
Roast 18–22 minutes until just tender (not crispy)
Cool slightly
2️⃣ Cook Green Beans
Blanch green beans in salted boiling water 2–3 minutes
Transfer to ice water to keep bright
Drain well
3️⃣ Make Dressing
Whisk olive oil, lemon juice, Dijon, garlic, and salt
4️⃣ Assemble Carpaccio
Arrange sweet potato slices in a single layer on a platter
Scatter green beans on top
Spoon dressing lightly over vegetables
5️⃣ Finish
Sprinkle herbs, nuts, and pomegranate seeds
Finish with cracked black pepper
Tips
Slice sweet potato thin for that true carpaccio feel
Serve at room temperature for best flavor
Add arugula or baby spinach if you want more greens
Frequently Asked Questions
Q: Can I steam sweet potato instead of roasting?
Yes, but roasting adds better flavor.
Q: Is this good for dinner parties?
Perfect — elegant and light.
Q: Can I add protein?
Yes — chickpeas, white beans, or lentils work well.
Nutritional Information
Calories: 310 kcal
Protein: 6 g
Carbs: 30 g
Fat: 18 g
Fiber: 7 g