Juicy Roasted Sweet Potato Salad Bowl
A vibrant and nutritious salad bowl featuring roasted sweet potatoes, fresh greens, and a zesty dressing.
Ingredients
For the Roasted Sweet Potatoes
- 3 medium Sweet potatoes Choose firm ones for best results.
- 2 tablespoons Olive oil Essential for roasting.
- 1 teaspoon Smoked paprika Adds a smoky flavor.
- Salt to taste Salt
- Black pepper to taste Black pepper
For the Salad
- 6 ounces Mixed salad greens A variety of greens adds texture.
- 1 cup Cherry tomatoes Halved.
- 1 medium Red onion Thinly sliced.
For the Dressing
- 2 tablespoons Lemon juice Freshly squeezed.
- 1 tablespoon Honey or maple syrup For sweetness.
- 1 teaspoon Dijon mustard
- 3 tablespoons Extra virgin olive oil
For Garnishing
- 1/2 cup Toasted walnuts or pecans
- 1/4 cup Pumpkin seeds Optional.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Wash and peel the sweet potatoes, then cut them into 1-inch cubes.
- In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, salt, and black pepper. Spread them in a single layer on a baking sheet and roast for about 25-30 minutes or until crispy and golden, flipping halfway.
- While the sweet potatoes are roasting, prepare the salad base. In a large serving bowl, combine mixed salad greens, halved cherry tomatoes, and sliced red onion.
- In a small bowl, whisk together the lemon juice, honey or maple syrup, Dijon mustard, and extra virgin olive oil until fully combined.
Assembly
- Once the sweet potatoes are finished roasting, let them cool slightly before adding them to the salad base.
- Drizzle with the dressing, sprinkle on the toasted walnuts or pecans, and pumpkin seeds if using.
Notes
For the best texture, add ingredients right before serving. Dress the salad just prior to serving to prevent wilting.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 16gSaturated Fat: 2gSodium: 300mgFiber: 7gSugar: 5g
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