Anti-Inflammatory Sweet Potato Salad
Looking for a colorful, nutrient-rich dish that not only tastes amazing but also supports your health? This Anti-Inflammatory Sweet Potato Salad is packed with powerful ingredients known for reducing inflammation and promoting overall wellness.
Equipment
- 1 baking tray
- 4 salad bowls
Ingredients
For the Salad:
- 2 medium sweet potatoes, peeled and cubed
- 1 Tbsp avocado oil (or olive oil)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- Salt & pepper, to taste
- 1 cup cooked quinoa
- ½ red onion, thinly sliced
- 1 cup shredded purple cabbage
- 2 cups mixed greens (e.g., spinach, arugula, baby kale)
- ¼ cup chopped fresh parsley or cilantro
- ¼ cup pomegranate seeds or dried cranberries
- ¼ cup chopped walnuts
- ¼ cup pumpkin seeds
- 2 Tbsp hemp seeds
- 1 avocado
For the Dressing:
- 2 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar or lemon juice
- 1 Tbsp Dijon mustard
- 1 tsp raw honey or maple syrup
- ¼ tsp ground ginger (or 1 tsp fresh grated ginger)
- Salt & pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, turmeric, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden.
- In a small bowl or jar, whisk together olive oil, vinegar or lemon juice, mustard, honey/maple syrup, ginger, salt, and pepper.
- In a large bowl, combine the mixed greens, cabbage, quinoa, roasted sweet potatoes, red onion, parsley, pomegranate, walnuts, pumpkin seeds, and hemp seeds. Add avocado if using.
- Drizzle the dressing over the salad and toss to coat. Serve immediately or store in the fridge for up to 2 days.
Notes
Note: Nutritional values are approximate and can vary based on exact ingredient brands, portion sizes, and preparation methods.
Nutrition
Serving: 220gCalories: 340kcalCarbohydrates: 32gProtein: 8gFat: 21gSaturated Fat: 2.5gFiber: 7gSugar: 6g
Tried this recipe?Let us know how it was!