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Sweet potato salad with chili mint dressing and grilled vegetables
 
 
4 ServingsPTM30 min

Sweet potato salad with chili mint dressing and grilled vegetables


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Directions

  1. Cut the sweet potatoes with peel into wedges or thick strips. Cook for 7-8 minutes, drain, rinse cold water and pat dry.
  2. 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.
  3. 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.
  4. Mix the ingredients for the dressing. Scoop the vegetables through the sweet potatoes and serve with the dressing.


Nutrition

510Calories
Sodium0% DV0g
Fat29% DV19g
Protein18% DV9g
Carbs23% DV69g
Fiber0% DV0g

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