Healthy Recipe – Sweet Potato Salad

by Beachbody

 

Sweet Potato Salad
by Beachbody

Total Time: 1 hour 15 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Preparation Difficulty: Medium
Yield: 2 servings

Ingredients:
1 Tbsp. extra-virgin olive oil
1½ tsp. red wine vinegar
1 tsp. fresh lemon juice
½ tsp. raw honey (or pure maple syrup)
1 dash Himalayan salt (or sea salt)
1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
1 medium baked sweet potato, peeled and cut into ½-inch cubes
1 medium green apple, diced
½ medium red bell pepper, diced
1 stalk green onion, finely sliced
2 Tbsp. finely chopped fresh cilantro
4 cups fresh arugula
2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)

Preparation:
1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend.
Set aside.
2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
3. Drizzle dressing over sweet potato mixture; toss gently to blend.
4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.
Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

Nutritional Information (per serving):

Calories: 236
Fat: 11 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 194 mg
Carbohydrate: 32 g
Fiber: 6 g
Sugar: 16 g
Protein: 5 g

 

 

P90X/P90X2 Portions (per serving)

1 vegetable
½ carb/legume & tuber
½ fat
½ fruit

 

 

Body Beast Portions (per serving)

1 starch
2 vegetable
1 fruit
1 fat

Healthy Recipe - Sweet Potato Salad
 
Prep time
Cook time
Total time
 
This salad is topped with hearty sweet potatoes--a superfood that is high in beta-carotene, potassium, and manganese. Pumpkin seeds add extra crunch! Total Time: 1 hour 15 min. Prep Time: 15 min. Cooking Time: 30 min. Preparation Difficulty: Medium Yield: 2 servings
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 1 Tbsp. extra-virgin olive oil
  • 1½ tsp. red wine vinegar
  • 1 tsp. fresh lemon juice
  • ½ tsp. raw honey (or pure maple syrup)
  • 1 dash Himalayan salt (or sea salt)
  • 1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
  • 1 medium baked sweet potato, peeled and cut into ½-inch cubes
  • 1 medium green apple, diced
  • ½ medium red bell pepper, diced
  • 1 stalk green onion, finely sliced
  • 2 Tbsp. finely chopped fresh cilantro
  • 4 cups fresh arugula
  • 2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)
Instructions
  1. Preparation:
  2. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend.
  3. Set aside.
  4. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
  5. Drizzle dressing over sweet potato mixture; toss gently to blend.
  6. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.
  7. Tip:
  8. Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

 

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