Roasted Sweet Potato Salad

15 40 200
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
Roasted Sweet Potato Salad
Health Highlights
With Lemon and Garlic Tahini Dressing!


4 cup Sweet potato (or yams, cut in 1-inch cubes)
1/2 tsp Cumin (ground)
1/2 tsp Paprika (smoked)
1/2 tsp Cinnamon (ground)
1 tsp Sea Salt
1/2 small Red onion (small; finely chopped)
1/4 cup Tahini (for dressing)
1 medium Lemon (for dressing)
1 clove(s) Garlic (for dressing)
1/4 cup Extra virgin olive oil (for dressing)
1/4 cup Water (warm, for dressing)
1/2 tsp Sea Salt (for dressing)
1 dash Black pepper (freshly ground, for dressing)
1/2 cup Parsley, fresh (finely chopped, for topping)
1/4 cup Lemon peel (zest) (for topping)


  1.  Preheat the oven to 400 degrees F.

  2.  Place the sweet potato in a large baking pan, toss with coconut oil, and season with cumin, paprika, cinnamon, and sea salt. Roast for 25 to 30 minutes, or until tender. Remove from the oven and let cool.

  3. While the potatoes are roasting, prepare the dressing. In a small high-powered blender, place the tahini, lemon juice, garlic, olive oil, water, sea salt, and black pepper, and combine until well blended.

  4. To assemble the salad, combine the sweet potatoes, onion, and half of the parsley in a bowl. Add the tahini dressing and stir gently to combine.

  5. Serve atop a bed of fresh baby kale or your favourite salad greens. Sprinkle the top with the reserved fresh parsley, lemon zest, and hemp seeds.


Sweet Potato

is high in beta carotene fiber and a great source of vitamin C

Nutrition Facts

Per Portion

Calories 200
Calories from fat 140
Calories from saturated fat 24.9
Total Fat 15.5 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 8.5 g
Cholesterol 1.4 mg
Sodium 625 mg
Potassium 570 mg
Total Carbohydrate 13.2 g
Dietary Fiber 6.2 g
Sugars 6.2 g
Protein 4.9 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.3
Vegetables 1.4

Energy sources