Roasted Sweet Potato Mango Salad
Indulge in the delight of a fantastic roasted sweet potato salad enriched with the flavors of mangoes and avocados. It's a breeze to prepare and consistently leaves a lasting impression. For an extra zing, consider incorporating habanero peppers. This versatile salad can be enjoyed either at room temperature or served chilled.
Ingredients
Potatoes:
- 4 large sweet potatoes, cut into cubes
- cooking spray
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Dressing:
- 1 lemon, juiced
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Salad:
- 2 large mangoes - peeled, seeded, and chopped
- ¾ cup minced onion
- ¾ cup chopped fresh cilantro
- 1 large avocado - peeled, pitted, and chopped
- 1 green onion, chopped
- ½ habanero pepper, seeded and minced
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.
- Whisk lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon black pepper together in a bowl; let rest for at least 5 minutes.
- Mix chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper together in a large bowl. Drizzle dressing over potato mixture and toss to coat.
Nutrition
Calories: 495kcalCarbohydrates: 91gProtein: 7gFat: 14gSaturated Fat: 2gSodium: 666mgPotassium: 1518mgFiber: 16gSugar: 34gVitamin C: 59mgCalcium: 134mgIron: 6mg
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