Soy-Free Sweet Potato Salad
Brighten up your mealtime with this wholesome and vibrant Soy-Free Sweet Potato Salad, a nutrient-packed dish that’s both flavorful and allergy-friendly. Roasted sweet potato cubes, caramelized to perfection with a hint of paprika, combine with crisp red bell peppers, cucumbers, and red onions for a delightful medley of textures. The creamy avocado dressing, infused with zesty lemon juice and fresh garlic, ties everything together with its refreshing flavor and velvety smoothness. This quick and easy recipe is perfect as a side dish or a light lunch, with just 15 minutes of prep time and no soy-based ingredients, making it ideal for those with dietary restrictions. Serve it freshly made or chilled for an added burst of freshness—your taste buds will thank you!
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) Sweet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Red bell pepper
- 1 medium Cucumber
- 0.5 medium Red onion
- 0.25 cup Fresh parsley
- 2 medium Avocado
- 3 tablespoons Lemon juice
- 1 clove Garlic
- 2 tablespoons Water
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the sweet potatoes and cut them into 1/2-inch cubes. Place them in a large bowl.
Drizzle the sweet potato cubes with 2 tablespoons of olive oil, then add paprika, 1/2 teaspoon of salt, and black pepper. Toss well to coat.
Spread the seasoned sweet potatoes evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
While the sweet potatoes are roasting, dice the red bell pepper, cucumber, and red onion. Chop the parsley finely. Set the vegetables aside in a large mixing bowl.
Prepare the avocado dressing: In a blender or food processor, combine the avo-cados, lemon juice, garlic, water, 1 tablespoon of olive oil, and the remaining 1/2 tea-spoon of salt. Blend until smooth and creamy.
Once the sweet potatoes are done roasting, allow them to cool slightly before adding them to the bowl with the chopped vegetables.
Pour the avocado dressing over the sweet potato and vegetable mixture. Mix gen-tly until everything is well coated and evenly distributed.
Garnish with additional parsley, if desired. Serve immediately or chill in the refrig-erator for 30 minutes before serving for a cooler salad.
Enjoy this wholesome and flavorful Soy-Free Sweet Potato Salad as a side dish or light lunch!
Nutrition Facts
Calories |
4101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4403 mg | 191% | |
| Total Carbohydrate | 791.3 g | 288% | |
| Dietary Fiber | 136.0 g | 486% | |
| Total Sugars | 178.6 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1222 mg | 94% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 2411 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
