Whole30 Sweet Potato Salad
Elevate your salad game with this vibrant and nutritious Whole30 Sweet Potato Salad—a perfect blend of wholesome ingredients and zesty flavors. Roasted sweet potatoes provide a tender, caramelized base, while crisp red bell peppers, tangy red onions, and fresh parsley add brightness and crunch. The star of the dish is a creamy avocado-lime dressing, enhanced with coconut cream for a silky texture and a hint of tropical indulgence. Topped with fresh green onions, this paleo-friendly salad is not only gluten-free and dairy-free but also packed with vitamins, healthy fats, and satisfying textures. Ideal for meal prep or a crowd-pleasing side dish, this easy recipe is ready in under an hour and showcases a harmonious balance of sweet and savory flavors. Perfect for Whole30 enthusiasts or anyone seeking a refreshing, nutrient-packed salad!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.25 cup fresh parsley
- 1 large avocado
- 3 tablespoons lime juice
- 1 clove garlic
- 2 tablespoons coconut cream
- 2 stalks green onions
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Peel the sweet potatoes and cut them into 1-inch cubes. Place the cubes onto the prepared baking sheet.
Drizzle the sweet potato cubes with olive oil, then sprinkle with salt and black pepper. Toss to coat evenly.
Roast the sweet potatoes in the oven for 25-30 minutes, flipping halfway through, until they are tender and golden brown. Remove from the oven and allow to cool slightly.
While the sweet potatoes are roasting, dice the red bell pepper into small pieces, thinly slice the red onion, and chop the fresh parsley. Set these aside.
In a small blender or food processor, combine the avocado, lime juice, garlic, coconut cream, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning as needed.
In a large mixing bowl, combine the roasted sweet potatoes, diced red bell pepper, sliced red onion, and chopped parsley.
Pour the avocado-lime dressing over the vegetable mixture and gently toss to coat everything evenly.
Garnish the salad with sliced green onions for an added crunch and fresh flavor.
Serve immediately, or chill in the refrigerator for 30 minutes to allow flavors to meld. Enjoy!
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 49.7 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1689 mg | 36% | |
*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.
