Sweet Potato & Veggie Salad | The Carolina Lifestyle
Sweet Potato & Veggie Salad
15 mins prepServes 1
For day 2 of a holistic health challenge, this post shares tips on nourishing your body with whole, unprocessed foods. This easy, quick, and nutritious sweet potato and veggie salad is offered as a healthy lunch idea.
1. For the sweet potato: Peel and chop the sweet potato, then add olive oil, salt, and cinnamon.
2. For the veggies: Add olive oil, salt, lemon pepper, garlic powder, and 2 tablespoons of teriyaki sauce to your chosen vegetables (e.g., brussel sprouts, broccoli, baby carrots).
3. Place the seasoned sweet potatoes and veggies onto two baking trays lined with aluminum foil. Roast at 375°F for 15-20 minutes. (The author notes they roasted potatoes in the oven and veggies in the air fryer).
4. For the avocado mash: Mash 1/2 avocado with 1/2 lemon juice and garlic powder.
5. Add a handful of spinach to a bowl, then top with the roasted potatoes, veggies, avocado mash, and a drizzle of balsamic vinegar.
6. Enjoy!
