Recipes

Sweet Potato Salad

Serves:
4-6
Use Organic:
  • 2 lbs. peeled and cubed sweet potato
  • 1 cup chopped red onion
  • 1 cup chopped celery
  • 2 Tablespoons olive oil
  • 2 Tablespoons Garden of Life Coconut Oil - melted
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup green grapes - sliced in half
  • ½ cup pomegranate seeds
  • ½ cup chopped pecans
  • ¼ cup chopped parsley
  • ¼ cup pumpkin seeds
Directions:
  1. Preheat oven to 400 degrees.
  2. Toss sweet potatoes, onion, celery, oils, salt and pepper together until well coated.
  3. Evenly spread vegetables on a large cookie sheet and bake for 35 minutes.
  4. Let veggies cool, then place cooled veggies and remaining ingredients into a large bowl and toss again.
  5. Store in refrigerator for up to 4 days.

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