Sweet Potato Salad

8 20 168
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 6
Sweet Potato Salad
Health Highlights


6 medium potato Sweet potato
1/2 medium pepper(s) Red bell pepper
1 cup Broccoli, raw (steamed)
1/4 cup Dill, fresh
3 medium pickle(s) Dill pickles
3 tbsp, leaves Tarragon, fresh
1/4 cup Extra virgin olive oil
1 pinch Sea Salt


  1. Scrub the skin of sweet potatoes and chop them into 1-inch pieces. Steam for 10 minutes until fork-tender. Remove from heat and run under cool water. Allow water to drain.
  2. Coarsely chop red pepper, broccoli, dill, and pickles.
  3. In a large mixing bowl, toss together vegetables with tarragon, olive oil, and sea salt.
  4. Serve at room temperature. Enjoy!


Additional Vegetables

  • Add your favourite vegetables, e.g., steamed beets, cauliflower, snow peas, etc.

Make it a meal

  • Stir in your choice of protein (e.g. chickpeas, tofu, chicken)

Nutrition Facts

Per Portion

Calories 168
Calories from fat 93
Calories from saturated fat 14.0
Total Fat 10.3 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 6.6 g
Cholesterol 0
Sodium 307 mg
Potassium 980 mg
Total Carbohydrate 17.4 g
Dietary Fiber 8.2 g
Sugars 8.5 g
Protein 5.5 g

Dietary servings

Per Portion

Vegetables 2.6

Energy sources