I’m not afraid of carbohydrates, but I choose the ones that are beneficial for my health, as is the case with sweet potatoes or yams. They are similar to potatoes, but they have a sweeter taste, they contain more fiber, vitamin A, vitamin C, vitamin B6, manganese and calcium, in addition, they have a lower glycemic load, so for many it is a healthier alternative. I personally consume both.

This salad, being so colorful, has many different nutrients and is a very complete dish, ideal to carry in a lunch box when we have to eat out.

Ingredientes

Scale

  • 1 taza de batata cruda cortada en dados (265 g)
  • 1 taza de garbanzos cocinados (165 g)
  • 1 pepino
  • 1 tomate
  • 1/2 taza de pimiento rojo (75 g)
  • 1 taza de canónigos (30 g)
  • 1 limón
  • 1 cucharadita de comino
  • 1 cucharadita de pimentón dulce
  • Aceite de oliva virgen extra al gusto (opcional)

Instructions

  1. Preheat the oven to 180ºC or 355 ºF.
  2. Bake diced sweet potato for 35 minutes or until done.
  3. Chop all the vegetables and put them in a bowl together with the chickpeas and the sweet potato when they are done (you can serve it warm or cold).
  4. Add the juice of one lemon, the cumin, paprika and oil to taste. Stir and serve.
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