Sweet Potatoes with Shredded Salad Recipe - Prevention.com

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Cal/Serv: 301

Yields: 4 servings

Total Time: 0 hours 20 mins

4

small sweet potatoes (about 7 oz. each)

4

radishes

2

medium carrots

1

Granny Smith apple

1/2

small red onion

2 tbsp.

olive oil

1 tbsp.

fresh lemon juice

2 tbsp.

sunflower seeds

2 tbsp.

pepitas

2 tbsp.

maple syrup

plain Greek yogurt, for serving

1. Prick sweet potatoes with fork and microwave, turning once, until tender, 7 to 9 min.
2. Using food processor with large-hole grater attachment, coarsely grate radishes, carrots, beet, apple, and onion; transfer to large bowl.
3. Toss mixture with olive oil, lemon juice, and pinch each of salt and pepper.
4. In small skillet, toast sunflower seeds and pepitas, tossing occasionally, 2 min. Remove from heat, add maple syrup, and swirl pan until bubbles subside. Pour onto nonstick mat or sheet of nonstick foil and let cool.
5. Split potatoes; top with salad and then seeds. Dollop with plain Greek yogurt if desired.

PER SERVING 301 cal, 6 g pro, 46 g carb, 9 g fiber, 22.5 g sugars (6 g added sugars), 11 g fat (1.5 g sat fat), 0 mg chol, 126 mg sodium

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December 11, 2020 at 04:17AM
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Sweet Potatoes with Shredded Salad Recipe - Prevention.com

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