Vegan Sweet Potato Salad

  • 30 min
  • 491 kcal

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

Ingredients

4 servings

  • 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
  • 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
  • 1 dl roasted pumpkin seeds
  • 1 dl chopped parsley

Instructions

  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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