0 from 3 votes
Sweet potato salad with purslane, red beet, yellow bell pepper and a sweet grapefruit chili dressing
Lovely sweet, earthy and slightly spicy salad. With 3 different kind of grilled vegetables and a summer leafy green: purslane. The dressing is made with grapefruit juice, chiliflakes and honey (or maple syruo for vegfan). Topped with walnuts.
Cook Time
mins
Additional Time
45 mins
Total Time
47 mins
Servings: 1 serving
Calories: 785 kcal
Course:
Salad
Cuisine:
European , Mediterranean
Ingredients
- 2 2 sweet potato or 1 large one
- no no extra virgin olive oil steam instead of grilling
- 2 2 red beets
- 1 1 yellow bell pepper
- 2 2 large handsful purslane
- ½ ½ teaspoons ground coriander seeds
- ½ ½ teaspoons ground cumin seeds
- ½ ½ teaspoons chili flakes
- ¼ ¼ grapefruit
- 2 2 tbsp raw honey
- or or maple syrup for vegan
- 2 2 teaspoons homemade mustard
- 1 1 tbsp extra virgin olive oil
Instructions
- Preheat the oven at 430F or 220C.
- Peel and dice the sweet potatoes and the red beets. Wash the bell pepper.
- Put the potato and beet cubes in two different bowls and add to each half of the olive oil and spices. Marinating them separately will prevent the potatoes turning purple. Mix well.
- Put the potato and beets in an oventray (also besides each other and still not mixed) or on a baking/oven tray with parchment paper. Make some room for the pepper and put it next to the cubes, completely in tact (with skin and stem).
- Grill for 40 tot 45 minutes. Let cool.
- When cooled, peel the blackend peel from the pepper. Remove the stem and the seeds. Wash with cold water if needed. Shred into strips.
- Wash the purslane well, it can go bad very easily so take out all the mushy leaves. Those are spoiled.
- Mix the honey (or maple syrup), the juice of a quarter grapefruit and the mustard. Mix that with the purslane. Add the potato and beets and mix.
- Prepare the plates with the salad and top with the grilled pepper strips and walnuts. You can crush the walnuts a bit by hand. Drizzle more honey om top to taste.
Cup of Yum
Notes
- Recipe for homemade mustard without vinegar.
Nutrition Information
Calories
785kcal
(39%)
Carbohydrates
158g
(53%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Sodium
509mg
(21%)
Potassium
2482mg
(71%)
Fiber
22g
(88%)
Sugar
69g
(138%)
Vitamin A
65470IU
(1309%)
Vitamin C
258mg
(287%)
Calcium
218mg
(22%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 785
% Daily Value*
| Calories | 785kcal | 39% |
| Carbohydrates | 158g | 53% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 509mg | 21% |
| Potassium | 2482mg | 53% |
| Fiber | 22g | 88% |
| Sugar | 69g | 138% |
| Vitamin A | 65470IU | 1309% |
| Vitamin C | 258mg | 287% |
| Calcium | 218mg | 22% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.