Recipe type: salad

Prep time: 20 min

Total time: 45 min

Serves: 4-6

This salad is a keeper.It can work for dinner and it keeps well in the fridge for a few days, making it also perfect for lunches.

Sweet potatoes are rich in complex carbohydrates, fiber, vitamin B & C and manganese. Celery is a very good source of folate, potassium, dietary fiber, manganese and pantothenic acid. It isalso a good source of vitamin B2 & B6 & C & A and magnesium.

Recipe adapted from



300g sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon olive oil

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

3/4 cup uncooked rice or quinoa

1 carrot peeled and grated

1 celery cut finely

1 red pepper seed-removed and diced

1 yellow pepper seed-removed and diced

1/4 cup red onion diced


3 tablespoons olive oil

3 tablespoons white wine vinegar

2 teaspoons lime juice

1 teaspoon chili powder

2 teaspoons maple syrup

1 clove garlic minced

1/4 teaspoon salt


Preheat oven to 200°.

Toss sweet potatoes in olive oil, ground cumin and chili powder. Arrange evenly on a baking sheet.Bake for 25-30 minutes until a fork goes into the sweet potatoes easily. Remove from oven and set aside to cool.

Cook rice or quinoa according to package instructions. Allow to cool completely before assembling the salad.

Combine cooled sweet potato, cooled rice, carrot, celery, red pepper, yellow pepper and red onion.

Toss salad with vinaigrette thoroughly.



Whisk together all of the ingredients until emulsified.

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