It’s hard to go wrong with sweet potatoes.
You can make pretty much anything with this deliciously versatile vegetable: sweet potato skins, sweet potato hash, mashed sweet potatoes, sweet potato pie Shakeology smoothie, sweet potato latkes — you get the idea.
To add a little bit of crunchiness to this sweet potato salad, we added some pumpkin seeds and diced green apple.
Pro tip: Learn how to cook sweet potatoes (and 8 ways to eat them!) here.
Sweet Potato Salad
- 1 Tbsp. extra-virgin olive oil
- 1½ tsp. red wine vinegar
- 1 tsp. fresh lemon juice
- ½ tsp. raw honey (or pure maple syrup)
- 1 dash Himalayan salt (or sea salt)
- 1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
- 1 medium baked sweet potato, peeled and cut into ½-inch cubes
- 1 medium green apple, diced
- ½ medium red bell pepper, diced
- 1 stalk green onion, finely sliced
- 2 Tbsp. fresh cilantro, finely chopped
- 4 cups fresh arugula
- 2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)
Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend. Set aside.
Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
Drizzle dressing over sweet potato mixture; toss gently to blend.
Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.
Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.
Portion Fix Containers
2B Mindset Plate It!
A great mix of veggies and FFCs as part of lunch.
If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.