This purple sweet potato salad is so fun and so good for you! Using purple sweet potato can give your dish that extra fanciness it deserves but can also give you a burst of different nutrition. Compared to orange sweet potatoes, purple five you a higher dose of anthocyanin antioxidants and also helps the body with inflammtion. If you have never seen a purple sweet potato, you may not know that the center is actually a cream colour and the skin is the deep purple, so when preparing don’t get rid of the skin, it’s the best part!
I’m so excited that this amazing recipe got included in Twinkl.ca 10 Best Lunch Ideas for the Whole Family Such a collaborative and comprehensive community for parents to turn to if they need healthy recipes for their kids!
- 2 Medium Purple sweet potatoes (chopped into small cubes) When chopped it should measure roughly 8 cups
- 1 Medium Red onion (finely chopped)
- 4 Stalks Celery (chopped into bite size pieces)
- 1/2 Cup Cilantro (chopped)
- 1/2 Lime Juiced
- 3/4 Cup Vegennaise
- 1 tbsp crushed garlic
- 1/4 cup parsley
- 3 tbsp olive oil
- Salt & Pepper
Preheat oven to 350F and line a sheet pan with parchment paper
Chop sweet potatoes into bite size pieces, add olive oil, salt & pepper and mix together.
Bake in oven for 35 - 40 mins, depending on your oven.
Chop celery, red onion, cilantro & parsley
After sweet potato is cooked, let cool for 15 - 20 mins.Then combine in a large bowl with celery, red onion, add dressing on top and refregirate for a couple of hours before serving.
When you are ready to serve sprinkle chopped parsley over top.
Combine vegenaise or mayonnaise, with lime juice, crushed garlic, cilantro and salt & pepper.