Rainbow Sweet Potato Salad

Brighten your plate with this vibrant and nutritious Rainbow Sweet Potato Salad, a feast for both the eyes and the palate. Packed with roasted sweet potatoes, crisp bell peppers, shredded purple cabbage, and juicy cherry tomatoes, this colorful creation is balanced with fresh baby spinach and a zesty lime-honey dressing that ties it all together. Perfect as a quick, healthy side or a standalone meal, this salad combines the natural sweetness of caramelized sweet potatoes with the crunch of fresh vegetables and the zing of cumin and lime juice. Optional pumpkin seed garnish adds an irresistible nutty texture. Ready in under 45 minutes and bursting with wholesome ingredients, this gluten-free, vegetarian-friendly recipe is a must-try for any food lover looking to indulge in a kaleidoscope of flavors.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large sweet potatoes
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 cup purple cabbage
• 2 cups baby spinach
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons ground cumin
• 2 tablespoons lime juice
• 1 teaspoon honey
• 2 tablespoons cilantro
• 2 tablespoons pumpkin seeds (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and chop the sweet potatoes into bite-sized cubes. Place them on a baking sheet.

Step 3

Drizzle 2 tablespoons of olive oil over the sweet potatoes. Sprinkle with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of ground cumin. Toss well to coat.

Step 4

Roast the sweet potatoes in the preheated oven for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.

Step 5

While the sweet potatoes are roasting, prepare the veggies: dice the red and yellow bell peppers, shred the purple cabbage, and halve the cherry tomatoes.

Step 6

In a small bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of lime juice, 1 teaspoon of honey, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to make the dressing.

Step 7

In a large salad bowl, combine the roasted sweet potatoes, red and yellow bell peppers, purple cabbage, baby spinach, and cherry tomatoes.

Step 8

Drizzle the lime dressing over the salad and toss gently to combine.

Step 9

Garnish the salad with chopped cilantro and pumpkin seeds, if using.

Step 10

Serve immediately or chill in the refrigerator for 15 minutes before serving for a cooled option. Enjoy your Rainbow Sweet Potato Salad!

Nutrition Facts

Serving size	1107.9 grams (1107.9g)

Amount per serving	% Daily Value*
Calories	980

Total Fat 51.80g	66%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 2648mg	115%
Total Carbohydrate 120.50g	44%
Dietary Fiber 22.20g	79%
Total Sugars 34.50g
Protein 17.50g	35%

Vitamin D 0IU	0%
Calcium 280mg	22%
Iron 9mg	52%
Potassium 1510mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 6.9%

Carbs: 47.3%