Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups mixed greens (spinach, arugula, or kale)
- 1 large avocado, cubed
- ¼ cup red onion, thinly sliced
- ¼ cup cilantro, chopped
- Juice of 1 lime
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 teaspoon cumin (optional)
- Crushed red pepper flakes (optional, for heat)
Instructions
- Preheat oven to 425°F (220°C).
- Toss cubed sweet potatoes with olive oil, salt, black pepper, and cumin (if using). Spread on a baking sheet in a single layer.
- Roast for 20-25 minutes until tender and lightly browned; turn halfway through.
- In a large salad bowl, combine mixed greens with roasted sweet potatoes, avocado, red onion, and cilantro.
- In a small bowl, whisk together lime juice and honey; drizzle over the salad.
- Gently toss to combine without mashing the avocado; serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg