Sweet Potato And Sunflower Seed Salad Recipe

Name: Sweet Potato And Sunflower Seed Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sweet potato peeled, cut into 1/2 inch pieces; cooking oil spray; 1 teaspoon mild curry powder; 3 large eggs; 1/3 cup low-fat plain yogurt; 2 tablespoons lemon juice; 1 clove garlic crushed; 1/4 pound baby spinach leaves; 12 ounces corn rinsed; 12 ounces chickpeas rinsed; 2 ounces flat leaf parsley chopped; 3 ounces sunflower seeds

Servings: persons

1 1/2 pounds sweet potato peeled, cut into 1/2 inch pieces
cooking oil spray
1 teaspoon mild curry powder
3 large eggs
1/3 cup low-fat plain yogurt
2 tablespoons lemon juice
1 clove garlic crushed
1/4 pound baby spinach leaves
12 ounces corn rinsed
12 ounces chickpeas rinsed
2 ounces flat leaf parsley chopped
3 ounces sunflower seeds

1
Spray sweet potato with oil. Heat a large frying pan over medium heat. Cook and stir sweet potato for 7-8 mins or until brown and tender. Sprinkle with curry powder and cook for 1 min more or until fragrant. Transfer to a large bowl and cool.
2
Meanwhile, place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium heat, stirring gently. Boil without stirring for 6 mins, then drain, cool, peel and halve.
3
For the dressing, whisk together the yogurt, lemon juice, 2 tbsp water and garlic.
4
To assemble, add spinach, corn, chickpeas and parsley to a serving bowl and toss to combine. Drizzle with the dressing and top with egg and sunflower seeds to serve.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds sweet potato peeled, cut into 1/2 inch pieces, cooking oil spray, 1 teaspoon mild curry powder, 3 large eggs, and more.

Yes, Sweet Potato And Sunflower Seed Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sweet Potato And Sunflower Seed Salad

How did you like this recipe?

Frequently Asked Questions