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    Accueil » Recipes » Main course » Salads

    Sweet potato avocado salad

    Publié le : Jan 2, 2022 · Modifié le : Nov 13, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    A salad ready in less than 30 minutes

    Only 5 minutes of preparation, 20 minutes of cooking...and let's eat!

    Sweet potato avocado salad in a white bowl, with gorgonzola and spinach.

    A pure delight

    Mix Gorgonzola with seasonal vegetables: sweet potato, onion, spinach and beet. It's just delicious and melt-in-your-mouth as we like it!

    What avocado to chose?

    Did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.

    When to eat beetroot?

    From October to March included. I use pre-cooked because it goes faster!

    And spinach?

    From September to May included.

    And sweet potato?

    From October to March included.

    If you make this sweet potato avocado salad, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Sweet potato avocado salad in a white bowl, with gorgonzola and spinach.
    Pas encore de vote

    Sweet potato avocado salad

    A delicious, gourmet salad with melting cheese and seasonal vegetables! Ready in less than 30 minutes, you're going to love it!
    Servings 2 servings
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins

    Ingredients

    • ½ lb sweet potato , washed and thinly sliced
    • ½ yellow onion , thinly sliced
    • 2 tablespoons olive oil , divided
    • 1 avocado , thinly sliced
    • ⅓ lb pre-cooked beetroot , thinly sliced
    • 1.5 cup baby spinach
    • 50 g de Gorgonzola , roughly chopped
    • 1 tablespoon fresh cilantro
    • ½ teaspoon salt or to taste
    • ½ teaspoon black pepper or to taste

    Instructions

    • Preheat your oven to 390°F/200°C and place sliced sweet potato and onion on a baking sheet lined with aluminum foil. Drizzle with olive oil and bake for 20 minutes.
    • Place the spinach and cooked sweet potato and onion in a bowl.
    • Add avocado, beetroot, Gorgonzola, a drizzle of olive oil, cilantro, salt and pepper, and enjoy!
    Author: Marie Compain
    Calories: 522kcal
    Course: Main course, Salad
    Cuisine: French
    Keyword: easy, Healthy, light, quick
    Régime: Gluten-free

    Nutrition

    Serving: 1serving | Calories: 522kcal | Carbohydrates: 43g | Protein: 11g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 19mg | Sodium: 1026mg | Potassium: 1360mg | Fiber: 13g | Sugar: 12g | Vitamin A: 18697IU | Vitamin C: 25mg | Calcium: 223mg | Iron: 3mg

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Hi, I'm Marie!

    Welcome on Marie Food Tips, where we're all about flavor, good vibes, and zero stress. I whip up seasonal tasty dishes and indulgent desserts for everyday life and sometimes for special occasions. It's all about savoring the moment without any hassle!

    More about me →

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    The last gems

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    The last Eco Tips

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