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:
covered percent of daily need
