Nutty Sweet Potato Salad

standard September 10, 2014 Leave a response


I love sweet potatoes in salads. Roasted, warm, crispy, sweet. They add a ton of texture and flavor to the standard chopped veggie mix. Top it with a sweet and salty almond sauce and get ready for a flavor party. This salad has a little bit of everything, a perfect hearty midday meal.


Nutty Sweet Potato Salad

Yield: Serves 1

Calories per serving: 418


  • 1 c diced sweet potato
  • coconut oil
  • salt and pepper
  • 1 summer squash
  • 2 sweet peppers
  • 1/2 cucumber
  • 1 c butter lettuce
  • 1 T almonds, roughly chopped
  • 1 T hemp seeds
  • 2 T almond butter
  • 1 lime, juiced
  • 1 T tamari
  • 1 1/2 tsp agave nectar
  • 1/2 tsp dried cilantro
  • 1/4 tsp coriander
  • 1/8 tsp red pepper flake (or to taste)


  1. Preheat the oven to 350 degrees. Dice sweet potato into one inch pieces and place on a baking sheet lined with parchment paper. Brush sweet potato lightly with coconut oil, and sprinkle with salt and pepper. Roast for 30-45 minutes or until lightly browned and tender.
  2. While potatoes cook, wash lettuce and place in a serving bowl. Dice cucumbers and peppers. Julienne summer squash into ribbons. Toss together with lettuce.
  3. To make the dressing, mix almond butter, lime juice, soy sauce, agave, cilantro, coriander, and red pepper in a mason jar until combined. Add 1-2 T of water to thin out, if needed (You will have extra).
  4. Add cooked sweet potatoes to salad. Drizzle with 1/2 the dressing. Top with almonds and hemp seeds.


Per serving: 418 kcal, 62 g carbs, 18 g fat, 17 g protein, 557 mg sodium, 27 g sugar



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