Southwest Sweet Potato Salad
Nutrition Facts
6 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
200 |
|
| % Daily Value* | ||
| Total Fat 10g | 13% | |
| Saturated Fat 1.5g | 8% | |
| Cholesterol 0mg | 0% | |
| Sodium 230mg | 10% | |
| Total Carbohydrate 26g | 9% | |
| Dietary Fiber 5g | 16% | |
| Sugars 7g | ||
| Includes Added Sugars 0g | 7% | |
| Protein 3g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 29mg | 2% | |
| Iron 1mg | 6% | |
| Potassium 570mg | 10% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 2 each Sweet Potatoes, skin on, 1/2" dice
- 3 tbsp Olive Oil
- 1/2 tsp Cumin & Chili Powder & Garlic/Onion Powder
- 1/2 tsp Salt & Pepper
- 1/4 tsp Red Pepper Flakes
- 1 each Red Bell Pepper, diced
- 1 each Orange Bell Pepper, diced
- 1 each Red Onion, diced
- 1 tbsp Olive Oil
- 1/2 tsp Salt & Pepper & Cumin & Chili Powder
- 2 each Celery Stalks, small dice
- 2 each Corn on the Cob, cooked
- 1 tbsp Fresh Dill, rough chopped
- 1 bunch Green Onions (Scallions), sliced thinly
Method of Preparation
Step 1
Preheat the oven to 400°F. Spray two sheet pans with pan spray.
Step 2
In a bowl mix together the sweet potatoes, 3 tbsp olive oil, cumin, chili powder, garlic powder, onion powder, salt, pepper, and red pepper flakes.
Spread out evenly on a sheet pan and roast for 35-40 minutes or until the potatoes are golden brown.
Step 3
In a bowl toss peppers, red onion, 1 tbsp olive oil, cumin, chili powder, salt and pepper.
Spread out evenly on a sheet pan and roast for 15-20 minutes.
Step 4
Combine the roasted vegetables and potatoes in a bowl with the celery, corn, dill, and green onion. Toss to combine, enjoy!
