Sweet Potato, Avocado and Spinach Salad

Ingredients

• Sweet Potato1 medium (180 g)
• Avocado1/4 count (60 g)
• Spinach2 cup (60 g)
• Onion1/4 count (38 g)
• Nonfat Yogurt7.5 cup (60 g)
• Scallion1 tablespoon (5 g)
• Edamame1/4 cup (40 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Wash, peel and cut the sweet potato into sticks. You can cook the sweet potato in the oven/air fryer or in a pan.

2. 2

   Step 2

   If using the oven/air fryer, dip the sticks in oil and cook at 356 °F (180 °C) for 20-30 minutes.

3. 3

   Step 3

   If using a pan, boil the sweet potato for 8-10 minutes and drain. Heat the oil in a pan, add the sweet potato and cook for 1-2 minutes per side until browned.

4. 4

   Step 4

   Place the edamame in a pot filled with boiling water and boil for 6 minutes. Remove and drain.

5. 5

   Step 5

   Meanwhile, peel the avocado and slice it. Cut the onion into thin strips.

6. 6

   Step 6

   For the dressing, mix in a bowl the yogurt with the lemon, chopped scallion (green part), salt and pepper.

7. 7

   Step 7

   In a bowl place all the ingredients and pour the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sweet Potato, Avocado and Spinach Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.