Roasted Sweet Potato Salad

Sweet potatoes contain high amounts of fiber and potassium. They have more natural sugars as compared to regular potato but more overall nutrients with fewer calories. Teamed with rest of the other veggies, this salad is highly nutritional with higher health benefits and fewer calories

Roasting sweet potato and veggies takes the taste of the salad to next level. Feel free to play around with veggies and dressing to suit the taste as desired

Preparation time: 10 mins Cooking time: 32 mins Total time: 42 mins

Servings: 2

Ingredients

• 250 g Sweet Potato Peeled, diced into chunks
• 1/2 cup cooked Black/ Kidney Beans
• 1.5 tbsp Olive Oil
• 1/2 teaspoon Pepper
• 1/4 teaspoon Salt or to taste
• 1-2 Spring Onions , chopped
• 1/2 Bell Peppers ,finely chopped
• 1 Garlic minced or finely chopped
• 1 teaspoon Olive Oil – Optional
• 1/4 teaspoon Paprika
• 1/2 – 1 teaspoon Mayonnaise – optional
• 2-3 tbsp chopped Celery
• 2-3 tbsp Chopped Parsley
• 1 tbsp Mustard Sauce
• 1/2 teaspoon Chopped Jalapenos – optional
• 1 tbsp Honey
• 1.5 teaspoon Lemon Juice
• 1/2 teaspoon Olive Oil
• 1/4 tsp Salt or to taste

Steps to prepare

• Preheat oven to 190 deg cel and line baking tray with greased parchment paper
• In a bowl, add 1.5 tbsp olive oil, sweet potato, salt and pepper. Mix well
• Now spread the sweet potato on tray evenly
• Bake for 30 minutes until tender. Once it reaches 50 percentage, flip over the sweet potatoes for even baking
• In another bowl, mix 1/2 teaspoon olive oil, paprika, honey, mustard sauce, lemon juice and salt. You can add mayo or skip it
• Heat 1 teaspoon olive oil in a pan. Add chopped spring onions, garlic and bell pepper. This is optional step; you can add them raw to the salad but roasting it makes it taste better. Saute for 2-3 minutes
• Now add these veggies, sweet potato, beans, jalapeno, celery and parsley in a bowl
• Add the prepared mustard mixture to salad and mix well. You can play around with the veggies, add 2-3 tbsp boiled corns or add grated carrots etc as desired
• Rest salad aside for 15 minutes.
• Serve warm or cold as desired