Description
This healthy Sweet Potato Salad with avocado combines sweet, creamy, warm, and cold elements and can be enjoyed warm or cold. It’s a great vegetarian meal or side dish.
Yield: 4servings | Serving Size: 2cups
Ingredients
Sweet Potatoes:
2mediumsweet potatoes, peeled and chopped into 1/2-inch cubes (about 2 cups, 20 ounces total)
1tablespoonextra virgin olive oil
1teaspoonsweet paprika
1teaspoongarlic powder
1/2teaspoonKosher salt, and black pepper, to taste
1/4cupred onion, diced
4cupsbaby arugula
4ouncesHaas avocado, cubed
For the salad dressing:
2tablespoonsextra virgin olive oil, plus 1 teaspoon
1 1/2tablespoonsapple cider vinegar
1teaspoonhoney, or agave for vegan
1teaspoonkosher salt, plus 1/8th teaspoon
1teaspooncumin
Instructions
- Preheat the oven to 400F.
Place the sweet potato cubes on a baking sheet. Drizzle with the olive oil and toss. In a small bowl, stir together the paprika, garlic powder, 1/2 teaspoon salt and black pepper.
- Sprinkle the spice mixture over the potatoes and toss to combine. Bake 13-15 minutes, toss then bake for additional 13-15 minutes, or until tender.
- While the sweet potato is cooking, mix the salad dressing together in a large bowl and add the onions.
- Remove the roasted sweet potatoes from the oven and while still hot, toss them into the large bowl with the salad dressing, then let them cool at least 5 minutes.
Once cool, add the arugula, 1 teaspoon olive oil and 1/8 teaspoon salt and toss well.
Divide 4 bowls, adjust salt and pepper to taste then top with 1 ounce avocado in each bowl.
Last Step:
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Nutrition
Serving: 2cups, Calories: 290kcal, Carbohydrates: 35g, Protein: 3.5g, Fat: 16g, Saturated Fat: 2g, Sodium: 543.5mg, Fiber: 7g, Sugar: 8.5g
