Soy-Free Sweet Potato Salad

Brighten up your mealtime with this vibrant and wholesome Soy-Free Sweet Potato Salad! Featuring perfectly roasted sweet potato cubes seasoned with smoky paprika, crisp diced bell peppers, refreshing cucumbers, and zesty red onion, this salad is tossed in a luscious homemade avocado dressing that's as creamy as it is nutritious. Completely soy-free and loaded with fresh parsley and lemon juice for a vibrant flavor boost, this veggie-packed dish is ideal as a light lunch or a flavorful side dish. Ready in just 40 minutes, it's perfect for weeknight dinners or meal prep, offering a delightful balance of textures and tastes in every bite.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

Peel the sweet potatoes and cut them into 1/2-inch cubes. Place them in a large bowl.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Once the sweet potatoes are done roasting, allow them to cool slightly before adding them to the bowl with the chopped vegetables.

Step 8

Pour the avocado dressing over the sweet potato and vegetable mixture. Mix gen-tly until everything is well coated and evenly distributed.

Step 9

Garnish with additional parsley, if desired. Serve immediately or chill in the refrig-erator for 30 minutes before serving for a cooler salad.

Step 10

Enjoy this wholesome and flavorful Soy-Free Sweet Potato Salad as a side dish or light lunch!

Nutrition Facts

Serving size	(4487.8g)

Amount per serving	% Daily Value*
Calories	4100.6

Total Fat 87.5g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 9.5g
Cholesterol 0mg	0%
Sodium 4403.4mg	0%
Total Carbohydrate 791.3g	0%
Dietary Fiber 136.0g	0%
Total Sugars 178.6g
Protein 65.4g	0%

Vitamin D 0IU	0%
Calcium 1222.1mg	0%
Iron 29.5mg	0%
Potassium 2410.7mg	0%

*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.

Source of Calories

Fat: 18.7%

Protein: 6.2%

Carbs: 75.1%