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Reb.zemp
Sweet potato salad with chili mint dressing and grilled vegetables
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Ingredients
Directions
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Cut the sweet potatoes with peel into wedges or thick strips. Cook for 7-8 minutes, drain, rinse cold water and pat dry.
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Mix the zucchini, eggplant, onion and paprika with the herbs and mix in some olive oil. Place this vegetable mixture on a grill plate or aluminum foil on the barbecue and grill for 10-12 minutes.
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Turn over the vegetables in between. Drizzle the potatoes with olive oil and sprinkle with (sea) salt. Roast them on the grill plate until done.
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Mix the ingredients for the dressing. Scoop the vegetables through the sweet potatoes and serve with the dressing.
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Nutrition
510Calories
Sodium0% DV0g
Fat29% DV19g
Protein18% DV9g
Carbs23% DV69g
Fiber0% DV0g
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