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Roasted Sweet- Potato Salad

Photo: Rodale Images

Ingredients

Serves: Prep:  12min |Cook: 40min |Total: 52min
              

Directions

1.
Preheat the oven to 425°F.
2.
In a large roasting pan, combine the oil, salt, and black pepper. Add the sweet potatoes and bell peppers and toss to coat well. Roast, stirring occasionally, for 40 minutes, or until the potatoes are tender. Remove from the oven and stir in the vinegar.
3.
Place the spinach or arugula in a large serving bowl. Add the potato mixture and toss to coat well. Serve immediately.
Recipe Notes
People with depression who take monoamine oxidase inhibitors (MAO inhibitors) should not use alcohol or other fermented products, such as the vinegar in this recipe. Substitute apple juice for the vinegar.

Nutritional Facts per serving

CALORIES 302.5 CAL

FAT 7.6 G

SATURATED FAT 1.1 G

CHOLESTEROL 0 MG

SODIUM 363.1 MG

CARBOHYDRATES 54.8 G

TOTAL SUGARS 13.3 G

DIETARY FIBER 11 G

PROTEIN 7.6 G
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