Sweet potato salad with honey lemon dressing

Sweet potato is fantastic food because it is very tasty, satiates quickly, and at the same time it has a low glycemic index and it is suitable for a diabetic diet. In today’s recipe, I combined it with rocket, pecan nuts, and vegan feta cheese, then seasoned it with honey lemon dressing. Enjoy!

Preparation time: 40 minutes
Servings: 3-4

Sweet potato ingredients:
600-700 g sweet potato, peeled and chopped into rings (cut the bigger ones into crescents)
½ tbsp olive oil
salt and black pepper to taste

Salad ingredients:
100 g rocket salad
½ cup pecan nuts
60 g vegan feta cheese

Dressing ingredients:
1 tbsp organic honey
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
½ tsp Dijon mustard
salt and black pepper to taste

1. Heat the oven at 180 °C.
2. Put the chopped sweet potato in a pan, coat it with olive oil, and season with salt and black pepper to taste. Arrange it in a pan and bake for 20 minutes.
3. Turn it and bake for another 10 minutes or until golden.
4. In the meantime, mix all the dressing ingredients in a cup and stir to combine.
5. Fry the pecan nuts in a pan, without oil, for about 3 minutes at moderate temperature.
6. To make the salad, mix sweet potato, rocket, vegan feta, pecan nuts, and season with dressing.
7. Serve and enjoy.

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