Sweet Potato Salad

This vibrant Sweet Potato Salad combines roasted sweet potatoes with fresh vegetables and a zesty dressing for a refreshing and nutritious dish. Perfect as a light meal or a side, it celebrates the natural sweetness of sweet potatoes while providing a delightful crunch.

Ingredients

• Sweet potatoes - 250 grams
• Red bell pepper - 1 medium, diced
• Cucumber - 1 small, diced
• Red onion - 1/4 medium, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Apple cider vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and cube the sweet potatoes into 1-inch pieces.
3. Spread the sweet potato cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper.
4. Roast the sweet potatoes in the preheated oven for about 20 minutes or until they are tender and slightly caramelized, stirring halfway through.
5. While the sweet potatoes are roasting, prepare the dressing by whisking together the remaining olive oil, apple cider vinegar, honey, and a pinch of salt and pepper in a small bowl.
6. In a large bowl, combine the diced red bell pepper, cucumber, red onion, and parsley.
7. Once the sweet potatoes are done, let them cool slightly before adding them to the vegetable mixture.
8. Pour the dressing over the salad and toss gently to combine until everything is well coated.
9. Serve the salad warm or at room temperature.

Nutrition

• Calories: 240
• Protein: 4 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, which support immune function.
• High in dietary fiber, promoting digestive health.

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