... Roasted Sweet Potato Salad Recipe | Dance of Stoves

Roasted Sweet Potato Salad Recipe

Sweet Potato Salad
I am not afraid of carbohydrates, but I choose those beneficial for my health, such as sweet potatoes, sweet potatoes or sweet potatoes

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They are similar to potatoes, but have a sweeter taste, contain more fibre, vitamin A, vitamin C, vitamin B6, manganese and calcium; in addition, they have a lower glycemic load, so for many, it is a healthier alternative. I consume both.

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This colourful salad has many different nutrients and is a complete dish, ideal for carrying in a lunch box when we have to eat out.

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Sweet Potato Salad
As I like to eat sweet potato, it is roasted in the oven, cubes if I use it for salad because it is made before and is easier to eat. If you prefer a faster and cheaper option, you can also steam them.

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Generally, I usually have a salad plate with lunch and another with dinner; it is difficult to get tired. Who can use hundreds of different ingredients and are prepared quickly, although sometimes I usually make more elaborate salads like this sweet potato salad

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By bringing legumes and carbohydrates, I usually eat it as a single dish, and it is perfect for the summer because, in the heat, we do not feel like the typical stew dishes. After all, they are too strong, but legumes are essential in our diet.

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Baked sweet potato
Advice:

  • You can use your favourite vegetables and legumes.
  • I recommend that you use dried chickpeas and cook them; you can make them in large quantities and store them in the fridge to use them several times. If you don't have time, it is better to eat a can of legumes than most packaged foods we find in supermarkets.
  • If you don't like sweet potatoes, you can substitute potato for them.
  • The oil is optional; you can eliminate it or replace it with tahini (better if it is raw).
  • I do not usually add salt because I eat pretty bland and because the spices give it a lot of flavours, but I recommend that you use sea salt or some unrefined salt.

Sweet Potato Salad
Sweet Potato Salad

Sweet Potato Salad
This sweet potato salad is excellent as a single dish or eating out in a lunch box. It is a very nutritious and complete dish.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook: 35 mins
  • Total: 40 minutes
  • Servings: 2 (1x), 4 (2x), 6 (3x)
  • Category: Salad
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • 1 cup diced raw sweet potato (265 g)
  • 1 cup of cooked chickpeas (165 g)
  • One cucumber
  • One tomato
  • 1/2 cup of red pepper (75 g)
  • 1 cup of lamb's lettuce (30 g)
  • One lemon
  • One teaspoon of cumin
  • One teaspoon of sweet paprika
  • Extra virgin olive oil to taste (optional)

Ingredients SCALE (2x)

  • 2 cups diced raw sweet potato (530 g)
  • 2 cups of cooked chickpeas (330 g)
  • Two cucumber
  • Two tomato
  • 1 cup of red pepper (150 g)
  • 2 cup of lamb's lettuce (60 g)
  • Two lemon
  • Two teaspoon cumin
  • Two teaspoons sweet paprika
  • Extra virgin olive oil to taste (optional)

Ingredients SCALE (3x)

  • 3 cup diced raw sweet potato (795 g)
  • 3 cups cooked chickpeas (495 g)
  • Three cucumber
  • Three tomato
  • 1 1/2 cup of red pepper (225 g)
  • 3 cup of lamb's lettuce (90 g)
  • Three lemon
  • Three teaspoon cumin
  • Three teaspoons sweet paprika
  • Extra virgin olive oil to taste (optional)

Instructions

  1. Preheat the oven to 180ºC or 355ºF.
  2. Bake the diced sweet potato for 35 minutes or until done.
  3. Chop all the vegetables and put them in a bowl and the chickpeas and with the sweet potato when done (you can serve it warm or cold).
  4. Add the juice of a lemon, the cumin, the paprika and oil to taste. Stir and serve.

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