Ingredients
6
6 servings
- •4 large sweet potatoes, cut into cubes
- •cooking spray
- •½ teaspoon salt
- •½ teaspoon ground black pepper
- •1 lemon, juiced
- •3 tablespoons olive oil
- •2 tablespoons brown sugar
- •1 teaspoon sea salt
- •½ teaspoon ground black pepper
- •2 large mangoes - peeled, seeded, and chopped
- •¾ cup minced onion
- •¾ cup chopped fresh cilantro
- •1 large avocado - peeled, pitted, and chopped
- •1 green onion, chopped
- •½ habanero pepper, seeded and minced
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.
- Whisk lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon black pepper together in a bowl; let rest for at least 5 minutes.
- Mix chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper together in a large bowl. Drizzle dressing over potato mixture and toss to coat.
Nutritional Facts
Per 6 servings
- Calories: 495
- Carbohydrate: 91g
- Fat: 14g
- Fiber: 16g
- Protein: 7g
- Sugar: 34g
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