Wednesday, June 19, 2013
Sweet Potato Salad
Total Time: 1 hour 15 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Preparation Difficulty: Medium
Yield: 2 servings
1 Tbsp. extra-virgin olive oil
1½ tsp. red wine vinegar
1 tsp. fresh lemon juice
½ tsp. raw honey (or pure maple syrup)
1 dash Himalayan salt (or sea salt)
1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
1 medium baked sweet potato, peeled and cut into ½-inch cubes
1 medium green apple, diced
½ medium red bell pepper, diced
1 stalk green onion, finely sliced
2 Tbsp. finely chopped fresh cilantro
4 cups fresh arugula
2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)
1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend.
2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
3. Drizzle dressing over sweet potato mixture; toss gently to blend.
4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.
Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.
Nutritional Information (per serving):
Fat: 11 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 194 mg
Carbohydrate: 32 g
Fiber: 6 g
Sugar: 16 g
Protein: 5 g
P90X/P90X2 Portions (per serving)
½ carb/legume & tuber
Body Beast Portions (per serving)