Vegan Sweet Potato Salad

Oh sweet, sweet potatoes. They are a great source of carbs. After exercise, it is important to fuel up with carbohydrates to refill the glycogen layers in the muscles and optimise recovery. Rice and glucose powders can be useful, but nothing compares to the power of the sweet potato, since it is full of other nutrients such as fibers, minerals and vitamins. How do you like your sweet potatoes?

  • 30 minutes
  • 4 servings
  • 491 calories

Ingredients

Sweet Potato Salad

  • 800 g of sweet potatoes
  • ½ tablespoon olive oil
  • 1 teaspoon salt
  • 100 g shredded green cabbage
  • 250 g soybeans
  • 1 package of cooked green lentils
  • 1 apple

Dressing

  • 1 avocado
  • 1 tablespoon of dijon mustard
  • 3 tablespoons lemon juice + zest
  • 1 tablespoon of olive oil
  • 1 dl of water
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Topping

  • 1 dl roasted pumpkin seeds
  • 1 dl chopped parsley

Instructions

Ingredients, 4 servings:
28 oz / 800 g sweet potatoes
1 tsp salt
1 tsk chili flakes
½ tbsp olive oil
1 apple
1 can of cooked green lentils á 14 oz / 400 g
3.5 oz / 100 g shredded kale
8.8 oz / 250 g soybeans

  1. Heat the oven at 200 °C. Rinse, scale and cut the sweet potatoes into small pieces, place the sweet potatoes on a tray, add salt and oil. Roast it for about 20 minutes.
  2. Cut the apple into slices, rinse the lentils and mix with sweet potatoes, kale and soybeans.
  3. In a bowl, mix the avocado, dijon mustard, lemon juice, zest, olive oil, water, salt and pepper.
  4. Top the salad with dressing, pumpkin seeds and parsley.

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Posted in Eating on 2 Oct, 2018

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