Almond Butter Sweet Potato Salad
Try this Almond Butter Sweet Potato Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tbsp. olive oil
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 red onions diced
- 1/2 tsp apple cider vinegar
- 1/2 tbsp maple syrup
- 1 spring onion chopped
- 3 sweet potatoes
- 1/2 tsp of each: salt pepper & paprika
- 1 can of chickpeas drained
- 1/4 cup sunflower/pumpkin seeds
- 3 tbsp almond butter (i used crunchy)
- Carbohydrate 20.648975704225 g
- Cholesterol 0 mg
- Fat 9.33838281358604 g
- Fiber 3.0377499966941 g
- Protein 1.61386250004098 g
- Saturated Fat 1.30053140639998 g
- Serving Size 1 1 -5 (116g)
- Sodium 54.5363932292575 mg
- Sugar 17.6112257075309 g
- Trans Fat 0.270048750029397 g
- Calories 170 calories
Pre-heat your oven at 200C/400F/Gas Mark 6.Slice your potatoes into large chunks. I like the skins on mine, but it doesn't matter either way.Toss the potatoes in the oil and seasoning. Roast for 30-35 mins or until tender.While the potatoes are cooking, mix together all the dressing ingredients. If your dressing is too thick add a little more liquid. Set aside.Once the potatoes are cooked through, toss together with the chickpeas, onion and seeds then mix in the almond butter dressing. Serve immediately or refrigerate for a cold potato salad.
