Roasted Sweet Potato Mango Salad

This is a wonderful, refreshing roasted sweet potato salad with mangoes and avocados. It’s very easy and never fails to impress! Add habanero peppers for a spicy kick. Serve at room temperature or chilled.

INGRIDIENT

DIRECTION

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Step: 3

Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.

Step: 4

Whisk lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon black pepper together in a bowl; let rest for at least 5 minutes.

Step: 5

Mix chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper together in a large bowl. Drizzle dressing over potato mixture and toss to coat.

NUTRITION FACT

Per Serving: 495 calories; protein 6.9g; carbohydrates 91.4g; fat 14.2g; sodium 665.6mg.

Product salad is morely of the nicest salads to produce . It is more in fibre and water content . As fruits can make natural sugar , you can have them for breakfast . The sweetness can will give you enough energy for the day and deal with your sweet cravings too.

Salads often get a bad rap for being unpleasant (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is not being talked about , but it’s precisely where you’ll find the salads that may get weight loss.

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