Grilled Sweet Potato and Red Pepper Salad Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 garlic clove, minced
- 1 teaspoon chopped seeded jalapeno pepper, optional
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 large sweet red peppers
- 1-1/2 pounds medium sweet potatoes, peeled and cut into 1/2-inch slices
- 2 celery ribs, thinly sliced
- 3 green onions, thinly sliced
- 1/3 cup minced fresh cilantro
Instructions
- For dressing, in a small bowl, whisk the first seven ingredients; set aside.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill red peppers over medium heat for 10-15 minutes or until the skins blister, turning frequently. Immediately place peppers in a large bowl; cover and let stand for 15 minutes.
- Meanwhile, in a shallow bowl, drizzle sweet potato slices with 2 tablespoons dressing; toss to coat. Set remaining dressing aside. Arrange potato slices on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 5-6 minutes on each side or until tender. Cut into bite-size pieces.
- Peel off and discard charred skin from peppers; seed and coarsely chop. In a large bowl, combine the potatoes, peppers, celery, onions and cilantro. Whisk the reserved dressing; pour over salad and toss to coat. Serve at room temperature.
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