If you’re heading to a Labor Day gathering and don’t know what to bring, or if you want to throw together a quick, summery recipe that doesn’t take you off track with your healthy eating plan, you’ll love today’s recipe. Even if you don’t have Labor Day plans, but you’re heading back to school and are looking for some healthy, make-ahead meal additions, this will be a great addition to your lineup. I hope you enjoy my “Healthy Swap Sweet Potato Salad!”
This is the 3rd edition of Foodie Friday in Flash, where I bring you 2-3 minute videos highlighting one of my favorite foods and its health benefits. If you missed Foodie Friday in a Flash on avocados or blueberries, check them out! I’d love to hear what you think!
Healthy Swap Sweet Potato Salad
Prep Time: 20
Cook Time: 40
Keywords: bake salad side snack gluten-free vegetarian edamame eggs vegetables yogurt
Ingredients (6 servings)
- 2 medium sweet potatoes (mine were 325g all together)
- 4 hardboiled eggs (you will use 2 full eggs and 2 whites)
- 1.5 cups broccoli slaw
- 1 cup shelled edamame
- 1 individual portion (5.3 ounces) of plain 0% Greek yogurt
- 1 clove garlic, minced
- 1 tsp lemon juice
- 1 tsp paprika
- 2 tsp olive oil
- dash salt and pepper
Poke small holes in sweet potatoes, and bake until soft (about 40 minutes at 400 degrees).
Allow sweet potatoes to cool, then chop into bite-sized pieces. Keep the skin in for extra fiber and nutrients!
Chop 2 eggs and 2 egg whites into small-bite-sized pieces.
Combine chopped sweet potatoes, eggs, broccoli slaw, and edamame in a large bowl.
In a separate bowl, stir all dressing ingredients until well-combined.
Top salad with dressing, stir until coated, and enjoy!
Note: stores well in tightly-sealed jar or container, up to 3 days.
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So tell me in the comments … Have you ever made potato salad with sweet potatoes? What’s your favorite way to enjoy sweet potatoes?