One salad, one delicious meal. Grilling your sweet potato creates a crisp and caramelized outer layer that is simply irresistible. Together with boiled eggs, celery, red bell pepper, cucumber and the creamy cilantro dressing it makes a complete dish with lots of protein, vitamins and minerals.
Simple carbohydrates like soda, candy, fruit juices and breakfast cereal among others are fast to digest, it is easy for the body to break them down. They will give a surge of energy and increase the blood sugar levels. This energy is not sustainable and will lead to an energy crash, making you feel tired or hungry again. Over time the sugar spikes can cause weight gain and even diabetes.
Sweet potatoes on the other hand are complex carbohydrates, that means a combination of starches and fibers. Therefore it will take longer for your body to break down these complex molecules into glucose so there won’t be a peek on your blood sugar but a long and sustained release. You will feel energized longer.
When you add together all the ingredients of this salad together with the dressing, you have a medley of antioxidants, vitamins, minerals besides protein and much fiber. So many colors, flavors and textures together doing good. You will feel satisfied and with lots of disposition, guaranteed.
Here is another easy and delicious recipe with sweet potatoes, Sweet Potato Coconut Bread.
Prep: 20 mins | Cook: 10 mins | Total: 30 mins
3 cups of spinach leaves
½ cup of chopped celery
½ cup of chopped red bell pepper
½ cup of chopped cucumber
2 boiled eggs
1 medium sweet potato boiled and cooled
1 tsp of vegetable oil
1 serving of the Creamy Cilantro Dressing
Start by grilling the sweet potatoes. It is important after boiling the sweet potato that it has cooled so it won’t fall apart when sliced. Cut the sweet potato in three lengthwise, then cut each piece in half and each half in thirds.
Using a non-stick frying pan, heat the vegetable oil, add the sweet potato pieces and let them brown. Using two spatulas, carefully turn the sweet potato so all three sides are browned.
Cut each egg lengthwise in four pieces.
On a large plate arrange the spinach leaves in an even layer, spread the celery, bell peppers, cucumber, the boiled eggs and the sweet potato. Top it all with the creamy cilantro dressing and serve. Enjoy!