Servings: 2
Calories: 851kcal
Equipment
- Mixing bowls
- Baking sheet (13X18)
Ingredients
- 2 lb sweet potato peeled and cubed
- 1 tsp paprika
- 1 tsp ground black pepper
- 1 ½ tsp salt
- 2 tbsp olive oil
- 2 tbsp cilantro chopped
- 3 tbsp dried cranberries
- 2 tbsp slivered almonds garnish
For dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ½ tbsp garlic minced
- ½ tsp cayenne pepper
- ½ tsp cumin powder
- 1 tsp ground black pepper
- ¼ tsp ground cinnamon
- 1 tsp coriander powder
- 1 tsp salt
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and keep it ready.
- Peel the skin and chop the sweet potatoes to equal cubes (1-inch size) and transfer them to a bowl. Add paprika, ground black pepper, salt, and olive oil. Coat them well.
- Arrange the sweet potatoes on the prepared baking sheet evenly. Bake them for 20 minutes flipping the sweet potatoes halfway through.
- Meanwhile, prepare the dressing by combining the “for dressing” ingredients in a small bowl. Whisk until well combined.
- Transfer the roasted sweet potatoes to a bowl and pour the dressings over it and coat them well.
- Add the chopped cilantro and dried cranberries and toss the salad.
- Serve the salad by garnishing with crunchy slivered almonds.
Video
Nutrition
Calories: 851kcal | Carbohydrates: 117g | Protein: 10g | Fat: 41g | Saturated Fat: 5g | Sodium: 3162mg | Potassium: 1731mg | Fiber: 18g | Sugar: 35g | Vitamin A: 65108IU | Vitamin C: 19mg | Calcium: 206mg | Iron: 5mg
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