Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (37)
Sweet Potato Salad
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 18%
CARBS 32G32% OF CAL
7G FIBER14G OTHER11G TOTAL SUGAR
FAT 30G67% OF CAL
7G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potato with arugula, cheese, avocado, tahini dressing, and pumpkin seeds. A hearty, nutritious salad that works as a main or side dish.
mainamericansaladgluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Roasted Sweet Potatoes
- 1 recipe Tahini Dressing
- 4 cups arugula
- ⅓ cup crumbled feta cheese
- 1 avocado (sliced)
- Lemon wedge (for squeezing)
- 3 tablespoons toasted pepitas
- Sea salt and freshly ground black pepper
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 18%
CARBS 32G32% OF CAL
7G FIBER14G OTHER11G TOTAL SUGAR
FAT 30G67% OF CAL
7G SAT23G 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
- 20m
- Cook
- 25m
- Sodium
- 903mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 373mg
- Calcium
- 136mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 903MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.