Sweet Potato, Avocado and Mango Salad with Lemon and Maple Syrup Dressing

Spicy , baked sweet potatoes meet sweet mango and creamy avocado with a sweet and sour dressing in this refreshing salad which can be served warm or cold.

Ingredients for 2 portions:

1-2 Sweet potatoes (500 g)

1/2 Cucumber

1/2 Mango

1/2 Avocado

1 Spring onion

1 Tablespoon fresh thymes

1.5 Tablespoons olive oil

1 Teaspoon Cayenne pepper

1 Teaspoon Turmeric

1 Teaspoon Paprika

1/2 Teaspoon salt

2 Tablespoons Fresh lemon juice

2 Tablespoons Maple syrup

1 Teaspoon Dijon mustard

Salt & pepper

Total time: 45 minutes

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Peel the sweet potato and cut into bite-sized cubes. Place the sweet potato cubes in a freezer bag and add 1 teaspoon each of cayenne pepper, turmeric, paprika, 1/2 teaspoon salt and one tablespoon olive oil. Close the bag and  move the contents around until the potatoes are covered evenly in the spice and oil mixture. Arrange them on a baking tray and make sure that the cubes don’t touch each other. Bake for 35 minutes.

While the potatoes are in the oven, prepare the salad: Peel the cucumber and cut it in half lengthwise. Desseed it using a teaspoon and cut each half into slices. Cut the mango and avocado into cubes and the spring onion into thin slices. Mix everything in a salad bowl. For the dressing, mix the lemon juice, maple syrup, 1/2 tablespoon of olive oil with mustard and add the thyme leaves, then add salt and pepper to taste. Pour the dressing over the salad and mix well. Add the sweet potatoes once they are done and serve warm or cold.

Sweet Potato, Avocado and Mango Salad with Lemon-Maplesyrup Dressing
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
732 calories
102 g
0 g
37 g
9 g
5 g
715 g
1526 g
51 g
0 g
30 g
Nutrition Facts
Serving Size
715g
Amount Per Serving
Calories 732
Calories from Fat 320
% Daily Value *
Total Fat 37g
57%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 25g
Cholesterol 0mg
0%
Sodium 1526mg
64%
Total Carbohydrates 102g
34%
Dietary Fiber 19g
75%
Sugars 51g
Protein 9g
Vitamin A
638%
Vitamin C
161%
Calcium
17%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1-2 Sweet potatoes (500 g)
  2. 1/2 Cucumber
  3. 1/2 Mango
  4. 1/2 Avocado
  5. 1 Spring onion
  6. 1 Tablespoon fresh thymes
  7. 1.5 Tablespoons olive oil
  8. 1 Teaspoon Cayenne pepper
  9. 1 Teaspoon Turmeric
  10. 1 Teaspoon Paprika
  11. 1/2 Teaspoon salt
  12. 2 Tablespoons Fresh lemon juice
  13. 2 Tablespoons Maple syrup
  14. 1 Teaspoon Dijon mustard
  15. Salt & pepper
Instructions
  1. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit).
  2. Peel the sweet potato and cut into bite-sized cubes.
  3. Place the sweet potato cubes in a freezer bag and add 1 teaspoon each of cayenne pepper, turmeric, paprika, 1/2 teaspoon salt and one tablespoon olive oil.
  4. Close the bag and move the contents around until the potatoes are covered evenly in the spice and oil mixture.
  5. Arrange them on a baking tray and make sure that the cubes don't touch each other. Bake for 35 minutes.
  6. While the potatoes are in the oven, prepare the salad: Peel the cucumber and cut it in half lengthwise. Desseed it using a teaspoon and cut each half into slices.
  7. Cut the mango and avocado into cubes and the spring onion into thin slices.
  8. Mix everything in a salad bowl. For the dressing, mix the lemon juice, maple syrup, 1/2 tablespoon of olive oil with mustard and add the thyme leaves, then add salt and pepper to taste.
  9. Pour the dressing over the salad and mix well.
  10. Add the sweet potatoes once they are done and serve warm or cold.
beta
calories
732
fat
37g
protein
9g
carbs
102g
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Von Vegan http://www.vonvegan.com/

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