sweet potato avocado salad (& video!)

Sweet potato avocado salad (& video!) might be a good recipe to expand your salad recipe box. For $3.34 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 599 calories, 10g of protein, and 44g of fat per serving. This recipe serves 2. 378 people found this recipe to be yummy and satisfying. If you have olive oil, feta cheese, sweet potato, and a few other ingredients on hand, you can make it. It is brought to you by Love & Lemons. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 93%. Try Southwestern Sweet Potato Salad + VIDEO, Sweet Potato and Avocado Salad, and Sweet Potato Salad with Apple and Avocado for similar recipes.

Servings: 2

 

Ingredients:

1/2 avocado, pitted, peeled and cubed

4 cups baby salad greens

1/4 teaspoon black pepper

1 teaspoon chile powder

1/4 cup cotila or feta cheese

1 teaspoon honey

2 tablespoons lime juice

4 tablespoons olive oil, divided

1/4 cup toasted pepitas (pumpkin seeds)

1/2 teaspoon salt, divided

1 large sweet potato

Equipment:

baking sheet

oven

whisk

bowl

Cooking instruction summary:

Preheat oven to 400°F.Peel the sweet potato and cut into 1-inch cubes. Arrange on a baking sheet and drizzle with 1 tablespoon of the oil; sprinkle with 1/4-teaspoon of the salt. Bake until golden brown, about 30 minutes, turning halfway through.Remove from oven, sprinkle with chile powder; allow to cool.In a small bowl, whisk the remaining oil, the lime juice, honey and remaining salt and the pepper.Place greens in a large bowl. Add cheese, pepitas, avocado and roasted sweet potato cubes.Pour the dressing over the salad; toss to coat. Serve immediately.

 

Step by step:


1. Preheat oven to 400°F.Peel the sweet potato and cut into 1-inch cubes. Arrange on a baking sheet and drizzle with 1 tablespoon of the oil; sprinkle with 1/4-teaspoon of the salt.

2. Bake until golden brown, about 30 minutes, turning halfway through.

3. Remove from oven, sprinkle with chile powder; allow to cool.In a small bowl, whisk the remaining oil, the lime juice, honey and remaining salt and the pepper.

4. Place greens in a large bowl.

5. Add cheese, pepitas, avocado and roasted sweet potato cubes.

6. Pour the dressing over the salad; toss to coat.

7. Serve immediately.


Nutrition Information:

Quickview
598k Calories
9g Protein
43g Total Fat
47g Carbs
29% Health Score
Limit These
Calories
598k
30%

Fat
43g
67%

  Saturated Fat
8g
53%

Carbohydrates
47g
16%

  Sugar
11g
13%

Cholesterol
16mg
6%

Sodium
926mg
40%

Get Enough Of These
Protein
9g
20%

Vitamin A
25485IU
510%

Manganese
1mg
53%

Vitamin E
6mg
41%

Vitamin C
32mg
39%

Fiber
9g
38%

Vitamin B6
0.67mg
33%

Vitamin K
32µg
31%

Potassium
1073mg
31%

Phosphorus
304mg
30%

Magnesium
120mg
30%

Copper
0.52mg
26%

Folate
101µg
25%

Vitamin B5
2mg
24%

Vitamin B2
0.39mg
23%

Calcium
170mg
17%

Iron
3mg
17%

Vitamin B1
0.25mg
17%

Vitamin B3
2mg
15%

Zinc
2mg
15%

Selenium
5µg
8%

Vitamin B12
0.32µg
5%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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