did you know if you give a girl a sweet potato…
she can rule the world? 🌎🍠
she’ll also accept a cookie or two after this salad, of course 🍪🤭🙏
my favorite salad atm, recipe included
all my love xx em
Sweet Potato Salad 🥗🍠🍯
(Serves 2)
roasted chicken & vegetables:
2 boneless, skinless chicken breasts (or tofu, or beans)
1 sweet potato, diced
1 cup broccoli florets
1 cup cauliflower florets
2 carrots, sliced
1 tbsp olive oil
Seasonings 🧂
1–2 tsp bourbon maple seasoning
1 tsp garlic salt
½ tsp paprika
¼ tsp black pepper
Pinch of cinnamon
For the salad 🥗
4 cups mixed greens
½ avocado, sliced
½ cup pomegranate arils
1 tbsp sunflower + pumpkin seeds
Extra fresh lemon juice
Quick Lemon-Honey Vinaigrette
Juice of 1 lemon
2 tbsp olive oil
1 tsp honey
1 tsp Balsamic glaze
Pinch sea salt
how to:
Preheat oven to 425°F (220°C).
Season the chicken and vegetables.
Pop on a large sheet pan.
Drizzle with olive oil.
Sprinkle with flavaaaa.
Toss to coat
Roast. 25–30 minutes, flipping halfway through.
Let chicken rest for 5 minutes, then slice.
For the vinaigrette….
Whisk together lemon juice, olive oil, honey, and sea salt.
Salad time!
Add your greens to some bowls, top with roasted veg, chicken, avocado, pomegranate, seeds.
Drizzle with the lemon-honey vinaigrette.
Squeeze fresh lemon juice over the top and tuck in 👏
#healthyrecipes #roastedveggies #sweetpotatoes #healthydinner #lemon8challenge
clean eating
Preparing a nutritious and delicious sweet potato salad can be a transformative experience, especially when you explore flavors like bourbon maple glaze combined with a hint of garlic salt, pepper, paprika, and cinnamon. Roasting your sweet potatoes alongside chicken, broccoli, cauliflower, and carrots at 425°F for 20 to 30 minutes not only intensifies the flavors but also keeps the veggies perfectly tender and caramelized. Choosing the right salad base plays a crucial role, and mixing kale, spinach, and cabbage creates a robust foundation packed with fiber and antioxidants. To avoid a dry salad and enhance every bite, a quick 5-second vinaigrette made from lemon juice, balsamic glaze, honey, and olive oil adds just the right tangy sweetness. The fresh-picked lemons you might have from your garden bring an extra burst of natural zest. To elevate the texture, sprinkling sunflower and pumpkin seeds introduces a delightful crunch that complements the softness of the roasted vegetables. The whimsical drizzle of the vinaigrette ties all elements together beautifully. From my personal experience, this salad is not just a meal—it’s a celebration of clean eating and flavorful nourishment that keeps you energized. Whether you're making a healthy dinner or a refreshing lunch, this combination of roasted veggies and fresh greens with a zingy dressing makes mealtime something to look forward to. Don’t forget, adding a cookie or two afterward can be a sweet little reward that keeps the joy alive in your healthy eating journey!
Emily darling, my favorite star of the meal, Ms Sweet Potato. She is starring along with the rest of the cast in a beautiful salad that gives food critics 2 BIG thumbs up 👍👍 She should be nominated for Best Ingredient In A Dish Bravo my lovely, bravo! 👏👏👏👏👏👏👏🌹🌹🌹🌹🌹🌹🌹