Sweet Potato Salad

Sweet Potato Salad for lunch this week! I’ve found that the best way for me to keep my metabolism working well is to eat smaller meals throughout the day, and to eat about every three hours. With that being said, this recipe is perfect because it makes 4 servings, each serving being 270 calories. Sweet potatoes are high in fiber, can regulate blood sugar, and help you lose weight . . . and many of the other ingredients are antioxidant rich. The dressing really makes this one great!

Sweet Potato Salad Ingredients

Ingredients

-4 large sweet potatoes

-1/2 Cup extra virgin olive oil, divided

-Pink himalayan salt & black pepper to taste

-1/4 Cup red wine vinegar

-1 medium red bell pepper, cored, seeded & quartered

-2 teaspoons cumin

-1 Tablespoon grated orange zest

-1/2 Cup green onion, sliced

-1/2 Cup fresh mint leaves, minced *did not use*

-1 or 2 fresh chilies, minced (jalapeño, thai, serrano, or habanero) or to taste

-1/4 Cup raisins, optional *I used garbanzo beans instead*

-I also added a few handfuls of spinach to this recipe

Directions

-Preheat oven to 400°F. Peel the sweet potato & cut them into bite sized pieces. Put them on a baking sheet, drizzle with 2 Tablespoons of the extra virgin olive oil, & toss to coat. Sprinkle with salt & pepper, & roast, turning occasionally, until crisp & brown outside & just tender inside, about 30 minutes. Remove & keep on pan until ready to dress

-Mak the dressing while the potatoes cook. Put the remaining 6 Tablespoons of oil in a food processor along with vinegar, bell pepper, cumin, & orange zest. Sprinkle with a little salt & pepper. Puree until smooth

-Toss the warm potatoes with green onion, mint, chilies, raisins, & spinach (if using). Add 1/2 Cup of the dressing & toss to coat, adding more if necessary. Taste & adjust the seasoning. Serve immediately at room temperature

Sweet Potato Salad Meal Prep

Sweet Potato Salad Insta

XOXO

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