Roasted sweet potatoes and red peppers tossed with broccoli, feta cheese and sunflower seeds.
Preparation Time
About 15 minutes
Cook Time
About 30 minutes
Instructions
1Preheat oven to 400°F. Spray a 15x10x1 in. baking pan with cooking spray. Toss sweet potatoes, red peppers and thyme with 3 tsp. oil in pan.
2Bake 30-45 minutes, stirring once halfway through. Remove thyme, set aside to cool.
3Fill a large saucepan 1/2 full with cold water and place over High heat. When boiling, add broccoli. Cover and cook 2 minutes. Drain, place in an ice water bath, drain again. Pat dry.
4In a large bowl, whisk together vinegar, salt, pepper and 4 tsp. oil. Toss with roasted vegetables, broccoli, cheese and kernels. Serve and enjoy.
Nutritional Information
Serving Size: 1 cup
Amount Per Serving:
Calories 141
Total Fat 6 g
Total Carbohydrate 18 g
Protein 4 g
Cholesterol 4 mg
Sodium 272 mg
Fiber 4 g
Additional Information
Recipe Category: Salad
Recipe Subcategory: Coleslaws/Potato Salads
Recipe Ethnicity: N/A
Dietetic Info:
Glycemic Index:
Gluten Free: Yes
Vegetarian/Allergen Info: Contains Dairy
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.