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4 from 1 vote
SkinnyMS

Roasted Sweet Potato and Mango Salad

This salad is a fantastic choice any day of the year, with lots of delicious flavors from nutrient-dense ingredients.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Salad
Cuisine: Universal
Keyword: Budget-Friendly, dairy-free, Kid-Friendly, Quick and Easy, Vegetarian
Servings: 2 people
Calories: 330kcal
Author: Chef Nichole

Ingredients

US Customary - Metric
  • 1 sweet potato large, diced into small cubes
  • 1 teaspoon curry powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon honey
  • 1 tablespoon water
  • 3 cups baby spinach
  • 1/2 cup almonds sliced
  • 1 mango peeled, pit removed, and chopped into small cubes
  • 1 tablespoon lemon juice
  • 1 tablespoon cilantro fresh, roughly chopped

Instructions

  • Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
  • In a large bowl, combine the potatoes, curry, salt, honey, and water. Toss to coat the potatoes in all the ingredients. Spread in an even layer on a baking sheet and bake for 10 to 15 minutes or until tender. Allow to cool completely.
  • While to potatoes are cooling, toss together the spinach, almonds, and mango. Place into serving bowls. Once cool, place the potatoes on top. Drizzle with lemon juice and sprinkle with cilantro. Serve and enjoy!

Nutrition

Serving: 2cups salad with 1/4 cup sweet potatoes | Calories: 330kcal | Carbohydrates: 52g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Sodium: 319mg | Fiber: 10g | Sugar: 31g |
SmartPoints (Freestyle): 7
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SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7