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April 2, 2017 <600 calories/serving

Roasted Sweet Potato Salad

Our roasted sweet potato salad is a blend of garlic, thyme, rosemary and green onions paired with sweet potato. This dish makes the perfect accompaniment to a grilled steak, shrimp or on top of your favorite salad.

sweet potato salad
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Servings: 4 (click to scale)

Ingredients

  • 1/2 each fresh red bell peppers
  • 1 tsp kosher salt
  • 1 Tbsp fresh garlic minced
  • 1 Tbsp fresh thyme chopped
  • 1 Tbsp fresh rosemary chopped
  • 2 cups fresh sweet potato peeled and cubed
  • 1 Tbsp canola oil
  • 1/2 cup fresh scallions bias cut

Instructions

  • Prepare roasted red pepper: Over a open flame char the outside of the red pepper, turning periodically until all side have been charred. Remove from the flame and cover the red pepper for 5-10 minutes. Peel the skin off of the pepper, cut in half and remove the stem and seeds. Slice the pepper and set aside.
  • In a large bowl mix the sweet potato, oil, garlic, salt, thyme and rosemary. Coat the sweet potatoes thoroughly and then place them onto a sheet tray and roast for 10-15 minutes or until golden brown. Set aside and let cool.
  • Add the scallions to the sweet potato mixture and mix well.

Video

Chef Tips

Portion: 1/2 cup

Nutrition

Calories: 110kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3.5g | Saturated Fat: 0g | Sodium: 490mg | Fiber: 3g | Sugar: 6g
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Categories: <600 calories/serving

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