Description
Sweet potato salad is a vibrant and wholesome dish that blends the natural sweetness of roasted sweet potatoes with crisp vegetables and a zesty dressing. This recipe is perfect for summer picnics, barbecues, or as a light meal option. Each bite offers a delightful contrast of textures—from creamy avocado to crunchy bell peppers—making it not only visually appealing but also rich in vitamins and minerals. Easy to prepare, this salad can be enjoyed warm or cold, allowing you to serve it for any occasion.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup diced red bell pepper
- 1/2 cup chopped green onions
- 1 ripe avocado
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash, peel, and cube the sweet potatoes.
- Spread cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- While the sweet potatoes cool, chop the red bell pepper, green onions, and avocado.
- In a bowl, whisk together olive oil, honey, lemon juice, salt, and pepper.
- In a large bowl, combine roasted sweet potatoes with chopped vegetables and dressing. Toss gently to combine.
- Serve chilled or at room temperature.
Notes
- For added protein, consider mixing in grilled chicken or chickpeas.
- Experiment with different vegetables like corn or black beans for variety.
- To keep leftovers fresh longer, store them without dressing in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 8g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg