Whole30 Salada de Batata Doce
Bright, zesty, and packed with wholesome ingredients, this Whole30 Salada de Batata Doce is a vibrant twist on a classic sweet potato salad. Perfect for those following a Whole30 plan or anyone looking for a nutrient-dense side dish, this recipe combines perfectly roasted sweet potatoes with crunchy red bell peppers, zippy red onions, and a medley of fresh cilantro and parsley. Tossed in a tangy lime and apple cider vinegar dressing and seasoned with garlic powder, sea salt, and black pepper, each bite is a delightful balance of earthy, citrusy, and herbaceous flavors. Ready in just 45 minutes, this gluten-free, dairy-free, and paleo-friendly dish makes a fantastic addition to any meal, whether served warm, room temperature, or chilled. Plus, it keeps well, making it an ideal make-ahead option for meal prep or gatherings.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 large red bell pepper
- 1 small red onion
- 0.5 cup fresh cilantro
- 0.5 cup fresh parsley
- 1 large lime
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into 1-inch pieces.
Place the sweet potato cubes onto a large baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with sea salt and black pepper.
Toss the sweet potatoes until they are evenly coated, then spread them out into a single layer on the baking sheet.
Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are fork-tender and starting to brown. Stir halfway through the cooking time to ensure even roasting.
While the sweet potatoes are roasting, core and dice the red bell pepper, and finely chop the red onion.
Chop the fresh cilantro and parsley finely.
In a small mixing bowl, whisk together the juice of the lime, the remaining 1 tablespoon of olive oil, apple cider vinegar, and garlic powder to make the dressing.
In a large serving bowl, combine the roasted sweet potatoes, red bell pepper, red onion, cilantro, and parsley.
Pour the dressing over the salad and gently toss until well combined.
Taste and adjust seasoning with more salt or lime juice if desired.
Serve immediately, or refrigerate for up to 3 days to enhance the flavors.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.7 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 205 mg | 4% | |
*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.
