If you’re grilling out this summer or just looking for a side dish for your weekly meal prep, try this “lighter” taste of the South! This Sweet Potato Salad will have your guests going for seconds while also feeding your body (and hard earned muscles) in a much more nutritious way than the traditional version.
To reduce calories, we’re swapping regular mayo with lite safflower mayo, which has less saturated fat, as well as adding Greek yogurt so you get a creamy boost of protein as well.
- 3 large sweet potatoes (~900g)
- 1 red bell pepper (diced)
- 2 celery stalks (chopped)
- 1/2 medium red onion (diced)
- 1/4 cup safflower mayo
- 2 heaping tablespoons 2% greek yogurt
- 1 tablespoon dijon mustard
- 1 teaspoon smoked paprika
- pinches of cumin (to taste)
- fresh orange juice (squeeze juice from a half an orange)
- 1 teaspoon fresh rosemary (optional)
- pinch of turmeric (optional)
- sea salt & pepper to taste
- fresh chopped green onion
- 1/2 cup goat cheese crumble (or just to taste)
- Peel the sweet potatoes, then boil them until tender, about 12-15 minutes. Strain the potatoes and let them cool down to just about room temperature (can be warmer).
- In a bowl, mix together the ingredients for the sauce and season to taste with sea salt & pepper (or other spices if you want to make it your own).
- Chop the sweet potato into chunks.
- In a large bowl, add the sweet potato and chopped veggies and top with the sauce. Gently fold the ingredients together using a spatula.
- Serve warm or chilled. I recommend covering the salad and placing it the fridge for at least 30 minutes before serving so all the flavors come together.
Approximate macros for 1 of 6 servings:
208 calories, 37g carbs, 5g fat, 5g protein, 6g fiber, 9g sugar