Name: Roasted Sweet Potato and Avocado Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cubed Sweet Potato; 1.5 tablespoons diced Avocado; 2 teaspoons Extra Virgin Olive Oil; 1 teaspoon Lemon Juice

Nutrition

Per serving

203 calories

Protein: 2g; 4% of calories
Carbs: 23g; 44% of calories
Fat: 12g; 52% of calories

Ingredients

4 items

¾ cup cubed Sweet Potato
1½ tablespoons diced Avocado
2 teaspoons Extra Virgin Olive Oil
1 teaspoon Lemon Juice

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Peel the sweet potato and cut into even 1/2-inch cubes.
Toss the sweet potato cubes with one teaspoon of the olive oil and a pinch of sea salt.
Spread the cubes in a single layer on the baking sheet and roast for 20 minutes until tender and slightly caramelized.
Remove from the oven and allow the potatoes to cool to room temperature.
In a small mixing bowl, whisk together the remaining teaspoon of olive oil and the lemon juice.
Add the roasted sweet potatoes and diced avocado to the bowl.
Gently fold the ingredients together to coat them in the dressing without mashing the avocado.
Serve immediately, garnished with a dash of toasted cumin or cracked black pepper.

Nutrition

Ingredients

Instructions

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