Ensalada de Camote
The sweetness of roasted sweet potatoes, the creaminess of avocado, and the brightness of lime, makes this Ensalada de Camote fresh, simple and satisfying. It's gluten-free, vegan and nutritious, making it a perfect side or light lunch for almost any occasion.
Equipment
- Baking Sheet
- cutting board
- Knife
- Mixing bowl
- mixing spoon
Ingredients
- 2 medium sweet potatoes
- 2 medium avocados
- 1 lb cherry tomatoes
- ¼ cup cilantro
- 2 limes
- 1 tablespoon avocado oil or coconut oil
- salt and pepper to taste
Instructions
Roast Sweet Potatoes
- Preheat oven to 400ºF.
- Peel and dice sweet potatoes into uniform, bite-sized pieces.
- Toss the sweet potatoes with oil and a little salt and place on a baking sheet with parchment paper.
- Roast for about 25 minutes or until fork-tender and lightly golden.
- Set the potatoes aside to cool.
Salad
- Dice the two avocados into bite-sized pieces.
- Cut the cherry tomatoes into halves and roughly chop the cilantro
- Add everything to a large mixing bowl.
- Squeeze the juice of the two limes over everything and gently toss together.
- Season the salad with salt and pepper to taste.
- Serve.
Notes
- This recipe is gluten-free and Whole30 compatible.
- For added protein and if you are not on the Whole30, mix in a can of rinsed black beans.
- Crumbled queso fresco or grilled chicken are also great additions for non-vegan versions.
Nutrition
Serving: 213gCalories: 218kcalCarbohydrates: 28.18gProtein: 2.94gFat: 12.39gSaturated Fat: 1.74gSodium: 116mgPotassium: 636mgFiber: 7.4gSugar: 13.37gVitamin A: 8143IUVitamin C: 27.6mgCalcium: 34mgIron: 1.05mg
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