Eating Bird Food · by Brittany Mullins★ 4.0 (223)
Roasted Sweet Potato Salad
NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 10%
CARBS 57G75% OF CAL
10G FIBER17G SUGAR30G OTHER
FAT 8G22% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potatoes mixed with avocado, spinach, cranberries, and a lemon vinaigrette. A colorful, nutritious side dish perfect for potlucks and holiday tables.
sideamericansalad🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 10 cups sweet potatoes (about 3 large, chopped evenly into bite-size chunks)
- 1 Tablespoon avocado or olive oil
- 1 teaspoon sea salt
- 4 ounces baby spinach (chopped)
- ½ cup red onion (chopped very small)
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons lemon juice
- ⅓ cup dried cranberries
- 1 avocado (chopped in chunks)
- ½ teaspoon sea salt
- ground black pepper (to taste)
- 1-2 Tablespoons hemp seeds (optional)
At a glance
PER SERVING · TIME 40M
CAL 15%·PRO 10%
CARBS 57G75% OF CAL
10G FIBER17G SUGAR30G OTHER
FAT 8G22% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 147mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1061mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 147MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.