Whole30 Sweet Potato Salad

Brighten up your table with this hearty and vibrant Whole30 Sweet Potato Salad, a deliciously wholesome recipe that’s both paleo-compliant and gluten-free! Packed with nutritious roasted sweet potatoes, crisp red bell peppers, and zesty red onions, this salad is elevated by a creamy avocado-lime dressing infused with a hint of coconut cream and garlic. Fresh parsley and green onion add a final burst of flavor and texture, making this dish a light yet satisfying option for meal prep, potlucks, or weeknight dinners. Ready in just 45 minutes, this salad is a perfect balance of creamy, tangy, and savory, proving that healthy eating doesn’t have to sacrifice indulgence. Whether served warm or chilled, this vibrant dish is sure to become your new go-to Whole30 side or main!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

Peel the sweet potatoes and cut them into 1-inch cubes. Place the cubes onto the prepared baking sheet.

Step 3

Drizzle the sweet potato cubes with olive oil, then sprinkle with salt and black pepper. Toss to coat evenly.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

In a large mixing bowl, combine the roasted sweet potatoes, diced red bell pepper, sliced red onion, and chopped parsley.

Step 8

Pour the avocado-lime dressing over the vegetable mixture and gently toss to coat everything evenly.

Step 9

Garnish the salad with sliced green onions for an added crunch and fresh flavor.

Step 10

Serve immediately, or chill in the refrigerator for 30 minutes to allow flavors to meld. Enjoy!

Nutrition Facts

Serving size	(1110.2g)

Amount per serving	% Daily Value*
Calories	1233.8

Total Fat 63.1g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 6.4g
Cholesterol 0mg	0%
Sodium 2694.7mg	0%
Total Carbohydrate 164.2g	0%
Dietary Fiber 34.6g	0%
Total Sugars 49.7g
Protein 15.8g	0%

Vitamin D 0IU	0%
Calcium 269.6mg	0%
Iron 7.1mg	0%
Potassium 1689.3mg	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: 44.1%

Protein: 4.9%

Carbs: 51.0%