Sweet Potato Salad (GF, DF)
Prep Time
30 - 40 mins
Prep Notes
This dish is perfect as a side for a spring/summer BBQ.
Yields
6 - 8 servings
Ingredients
Veggies:
- 3 large sweet potatoes chopped (+ 2 tbsp cinnamon, 1 tbsp curry powder, 2 tbsp olive oil)
- 2 cucumbers
- 2 handfuls of pea sprouts (or rocket leaves)
- 1/2 cup of spring onions
- 1 cup of broccoli (chopped finely)
- 1 1/2 cup of pomegranate seeds
- Optional: 1 can of chickpeas and 1/2 cup of raisins (You will see from the picture, I didn't add these but they would do well in the salad)
Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp of maple syrup
- 1/2 tbsp of curry powder
- juice of half a lemon
- 1 tbsp water
Directions
- Peel and chop the sweet potatoes into cubes.
- Put sweet potatoes on lined roasting tray, and spread oil, cinnamon and curry powder evenly.
- Roast in oven (200 °C (390 °F) in fan oven / 220°C (430°F)in conventional oven) for 30 mins or until ready.
- Next, chop all the remaining veggies in small piece and set aside in bowl. (Cucumbers are best chopped in halved slices).
- If using, leave rocket leaves whole. But chop pea sprouts up slightly.
- Optional: add raisins and chickpeas
- Next, combine dressing ingredients and share or stir well before adding it to the salad.
- Once sweet potatoes are roasted, let them cool for 10 mins before adding them to the salad (otherwise the salad cooks).
- Add dressing, toss salad and you're done.
Credit
Arleen Triolo creator and founder of Grow.Nourish.Live.
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While this does work in the short term, the health and diversity of microbiome plays a significant role in whether you will manage to keep off the weight or whether you will put it all back on.
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† © 2005 Integrative Nutrition Inc. (used with permission) †† © 2007 Integrative Nutrition Inc. (used with permission)