Sweet potato salad
Discover a delectable sweet potato salad recipe bursting with vibrant flavors and wholesome ingredients. Perfect for a nutritious and satisfying meal.
Ingredients:
- 1 large sweet potato, cut into 1/2-inch-thick wedges
- 5 tablespoons extra-virgin olive oil, divided
- 2 teaspoons ancho chile powder
- ½ teaspoon salt, divided
- 6 medium shallots, peeled and quartered
- 3 tablespoons lemon juice
- 1 large clove garlic, grated
- 450g kale, stemmed and torn
- 1 (430g) can no-salt-added black beans, rinsed
- 1 cup cooked quinoa
- ½ cup crumbled feta cheese
- ½ cup unsalted pepitas, toasted
Instructions:
- Place oven racks in the top and bottom positions; heat the oven to 425°F.
- Mix sweet potato with 1 tablespoon of oil, chile powder, and a pinch of salt on a large baking sheet with raised edges. Mix shallots with 1 tablespoon of oil and a pinch of salt on another large baking sheet with raised edges. Cook the vegetables, turning them over once, until they are soft and caramelized, approximately 20 minutes.
- In the meantime, blend lemon juice and garlic with the remaining 3 tablespoons of oil and 1/4 teaspoon of salt in a large bowl. Include kale and rub it with the dressing until it turns a vibrant green and shiny, and its size decreases by about half. Add beans, quinoa, feta, pumpkin seeds, and the shallots. Stir well to mix everything together and serve with the sweet potato on top.
Summary:
- Calories: 932 kcal
- Fat: 55 g
- Protein: 9 g
- Carbs: 103 g
- Potassium: 1846 mg
- Magnesium: 151 mg