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Sweet potato salad

Sweet potato salad
Living the Green Life
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Sweet potato salad

Living the Green Life

An easy salad in the evening is my lifesaver when I get home late. Lots of vegetables, beans, pumpkin or sweet potato, a nice dressing, some nuts or pumpkin seeds and voila you have a great filling meal. Sweet potato can be cooked, diced in your salad. But did you know that a sweet potato fries is really delicious because of a large bowl of vegetables? So today a special variation on the famous sweet potato salad, this time with fries! You may think, gosh in the picture I don't really see a salad! That's because I used less vegetables for the photo. If you make it yourself, you can of course add more arugula and red cabbage!

Macros(per serving)

706Kcal

Fat

36% (28 g)

Protein

16% (28 g)

Carbs

48% (85 g)

57 g Net, 28 g Fiber

Rate

Ingredients

Servings

For the sweet potato salad
Sweet potato
2 pieces
Cannellini beans
200 g
Red cabbage
14 piece
Arugula
1 hand
For the sauce
Tahini
3 Tbsp
Lemon juice
3 Tbsp
Almond milk
60 ml
Mustard Yellow
1 Tbsp
Black pepper
to taste
Celtic sea salt
to taste

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

30 min

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Details

Allergens

Nuts, Fruit, Sesame, Mustard, Legumes, Citrus

Diet

Vegetarian, Vegan

Course

Lunch, Dinner, Snack, Side dish, Appetizer

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