Sweet Potato Salad Recipe #374282
Healthy food with the random contents of my fridge. This is good either warm or cold.
by D Rusak
50 min | 10 min prep
SERVES 4 -6
- 2 sweet potatoes, diced
- 1 teaspoon grated ginger
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground fenugreek
- 2 tablespoons olive oil
- 1 (15 ounce) can aduki beans
- 1 large tomato, diced
- 1 cucumber, diced
- 1 small onion, diced
- 1/2 bunch cilantro, diced
- 2 teaspoons fresh thyme
- 2 tablespoons flax seed oil
- 2 tablespoons tamari
- 2 tablespoons apple cider vinegar
- salt, to taste
- Add diced sweet potatoes to oven-proof baking dish. Add ginger, garlic, chili powder, fenugreek, and olive oil, and mix.
- Bake at 350 about 30-45 minutes, until insides are cooked and outside is slightly crispy.
- Mix sweet potatoes with remaining ingredients in bowl, and salt to taste.
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5 stars