Grilled Sweet Potato Pepper Salad

This Grilled Sweet Potato Pepper Salad is a beautiful medley of colors and flavors that combines smoky, caramelized sweet potatoes with vibrant bell peppers. The greens add freshness, while a touch of feta provides a creamy, tangy contrast to the sweetness of the potatoes. The pumpkin seeds add a delightful crunch, and the balsamic dressing enhances all the flavors for a satisfying, nutrient-rich meal.

For a Serving Size of Two:

Ingredients:

• 200 grams sweet potatoes, peeled and sliced into rounds
• 50 grams diced bell pepper
• 50 grams diced bell pepper
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 teaspoon paprika
• 30 grams arugula or mixed greens
• 20 grams crumbled feta cheese
• 1 tablespoon pumpkin seeds
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon olive oil
• Salt and black pepper to taste

Procedure:

• Preheat a grill pan or outdoor grill to medium-high heat. Brush the sweet potato slices with olive oil, then season with salt, black pepper, and paprika.
• Place the sweet potatoes on the grill and cook for 3-4 minutes on each side until they are tender and have grill marks.
• Add the diced bell peppers to the grill pan and cook for 2-3 minutes, just until they start to soften and char lightly.
• In a large bowl, add the arugula or mixed greens. Top with grilled sweet potatoes and bell peppers. Sprinkle with crumbled feta and pumpkin seeds.
• In a small bowl, whisk together balsamic vinegar, honey or maple syrup, olive oil, salt, and black pepper.
• Drizzle the dressing over the salad, toss gently to combine, and serve immediately.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g