Grilled Sweet Potato Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
37%
Grilled Sweet Potato Salad
31 min.
6
193kcal

Suggestions


Are you looking for a vibrant and nutritious side dish that will elevate your next meal? Look no further than this Grilled Sweet Potato Salad! Perfectly suited for vegetarians, vegans, and those with gluten or dairy sensitivities, this dish is not only delicious but also incredibly versatile.

Imagine the smoky flavor of sweet potatoes, grilled to perfection and combined with the fresh zing of green onions. The subtle warmth of ground cumin and red pepper adds a delightful kick, while the bright acidity of lemon juice brings everything together in a harmonious blend. With just 31 minutes of preparation time, you can whip up this colorful salad that serves six, making it an ideal choice for gatherings or family dinners.

Each serving is a guilt-free indulgence at only 193 calories, with a balanced caloric breakdown that includes healthy fats and a good dose of carbohydrates. This salad not only satisfies your taste buds but also nourishes your body, making it a fantastic addition to any meal. Whether served alongside grilled vegetables, a hearty grain bowl, or as a standalone dish, this Grilled Sweet Potato Salad is sure to impress and delight everyone at the table!

Ingredients

  •  green onions 
  • 0.5 teaspoon ground cumin 
  • 0.3 teaspoon ground pepper red
  • 0.5 teaspoon kosher salt 
  • tablespoons juice of lemon fresh
  • tablespoons olive oil 
  • 2.3 pounds sweet potatoes 

Equipment

  • bowl
  • whisk
  • grill

Directions

  1. Preheat grill to medium heat.
  2. Peel sweet potatoes, and cut diagonally into 1/2-inch-thick slices.
  3. Place sweet potato slices on grill rack coated with cooking spray; grill 18 minutes or until tender, turning once.
  4. Place onions on grill rack during last 2 minutes of cook time; cook onions 2 minutes or until browned and tender, turning once.
  5. Cut onions into 2-inch pieces.
  6. Combine olive oil and next 4 ingredients (through red pepper) in a large bowl, stirring with a whisk.
  7. Add sweet potato and onions; toss well.

Nutrition Facts

Calories193kcal
Protein5.97%
Fat22.03%
Carbs72%

Properties

Glycemic Index
21.17
Glycemic Load
17.08
Inflammation Score
-10
Nutrition Score
14.064782500267%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Apigenin
0.02mg
Luteolin
0.04mg
Kaempferol
0.18mg
Myricetin
0.05mg
Quercetin
1.32mg

Nutrients percent of daily need

Calories:193.37kcal
9.67%
Fat:4.84g
7.44%
Saturated Fat:0.69g
4.29%
Carbohydrates:35.57g
11.86%
Net Carbohydrates:30.1g
10.95%
Sugar:7.53g
8.36%
Cholesterol:0mg
0%
Sodium:289.71mg
12.6%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.95g
5.89%
Vitamin A:24288.41IU
485.77%
Vitamin K:30.79µg
29.32%
Manganese:0.47mg
23.32%
Fiber:5.47g
21.88%
Vitamin B6:0.37mg
18.39%
Potassium:616.24mg
17.61%
Vitamin B5:1.38mg
13.76%
Copper:0.27mg
13.48%
Magnesium:45.97mg
11.49%
Vitamin C:8.35mg
10.12%
Vitamin B1:0.14mg
9.45%
Phosphorus:85.86mg
8.59%
Vitamin E:1.22mg
8.12%
Iron:1.36mg
7.58%
Folate:27.5µg
6.87%
Vitamin B2:0.12mg
6.79%
Calcium:61.81mg
6.18%
Vitamin B3:1.03mg
5.15%
Zinc:0.57mg
3.8%
Selenium:1.11µg
1.59%
Source:My Recipes