Vegan Lemony Sweet Potatoe and Avocado Salad

The web is full of wonderful people who rack their brains and come up with super creative recipes. The result of this reality? There is absolutely no excuse not to find any ideas to cook healthy and delicious meals. I insist: healthy AND delicious. Say bye bye to the old days when vegetarian and vegan recipes were dead boring.

 

Lemony Sweet Potatoe and Avocado Salad: The web is full of wonderful people who rack their brains and come up with super creative recipes. The result of this reality? There is absolutely no excuses not to find any ideas to cook healthy and delicious meals. I insist: healthy AND delicious. Say bye bye to the old days when vegetarian and vegan recipes were dead boring. I have been following the amazing vegan blogger Erin Ireland who happens to live in the same city as I do – Vancouver – and her blog “It’s to die for” is a gold mine of vegan recipes and vegan restaurants reviews (not only on Vancouver but also worldwide). I would like to thank her for inspiring this recipe. As I can’t help to “put in my two cents’ worth, I have added/changed a few things. As I have little patience with recipes that take forever, I have just ignored the lemon marinade. I also wanted to give this sweet potatoe and avocado salad a twist so I decided to add golden sliced almonds and garlic sprouts (it is super healthy and good for your immune system, for your heart and a lot of other things).

 

I have been following the amazing vegan blogger Erin Ireland who happens to live in the same city as me – Vancouver – and her blog “It’s to die for” is a gold mine of vegan recipes and vegan restaurants reviews (not only in Vancouver but also worldwide). I would like to thank her for inspiring this recipe. As I can’t help to “put in my two cents’ worth, I have added/changed a few things. As I have little patience with recipes that take forever, I have just ignored the lemon marinade. I also wanted to give this sweet potatoe and avocado salad a twist so I decided to add roasted sliced almonds and garlic sprouts (it is super healthy and good for your immune system, for your heart and a lot of other things,  learn more here).

 

Lemony Sweet Potatoe and Avocado Salad: The web is full of wonderful people who rack their brains and come up with super creative recipes. The result of this reality? There is absolutely no excuses not to find any ideas to cook healthy and delicious meals. I insist: healthy AND delicious. Say bye bye to the old days when vegetarian and vegan recipes were dead boring. I have been following the amazing vegan blogger Erin Ireland who happens to live in the same city as I do – Vancouver – and her blog “It’s to die for” is a gold mine of vegan recipes and vegan restaurants reviews (not only on Vancouver but also worldwide). I would like to thank her for inspiring this recipe. As I can’t help to “put in my two cents’ worth, I have added/changed a few things. As I have little patience with recipes that take forever, I have just ignored the lemon marinade. I also wanted to give this sweet potatoe and avocado salad a twist so I decided to add golden sliced almonds and garlic sprouts (it is super healthy and good for your immune system, for your heart and a lot of other things).

 

Servings: 4 persons

Total Time: 20 minutes

 

Ingredients:

– 4 avocados

– 3 white potatoes

– 3 small sweet potatoes

– 2 handfuls blanched sliced almonds

– 4 handfuls of garlic sprouts or more if you feel like it!

– olive oil

– salt & pepper

 

Directions:

Preheat the oven to 400°F (200°C).

Wash the white potatoes and sweet potatoes thoroughly. Slice them into small cubes. No need to peel them. Put the potato cubes on a baking sheet, sprinkle with olive oil and season with salt and pepper. Cook in the oven for 20 to 25 minutes (depending on the size of the cubes).

Peel the avocados and slice them in small cubes.

Pour the blanched sliced almonds into a frying pan (without fat!). Brown for a few minutes over medium heat. Careful here, I always burn the almond because I forget them on the stove thinking they will be ok and sooner than expected, there are all burned. So keep a close eye to them, unless you enjoy carbonized almonds.

When the potatoes are ready, let them cool down for a while (10 minutes max) and mix all the ingredients in a large salad bowl. Sprinkle with sliced almonds and garlic sprout. Adjust seasoning to your liking. That’s it lovely people, you are good to go. Told you it was that simple 🙂 !!! Enjoy this delicious vegan recipe and leave me your thoughts in the comment section down below. A bientôt!

Healthy vegan salad featuring sweet potatoes and avocados
Lemony Sweet Potatoe and Avocado Salad

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