Healthy Dinner

Green Bean Salad with Roasted Sweet Potato

5
Average: 5 (10 votes)
(10 votes)
Green Bean Salad with Roasted Sweet Potato

Green Bean Salad with Roasted Sweet Potato - Perfect for Meal Prep. Photo: Beeke Hedder

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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
630
calories
Calories

Healthy, because

Even smarter

Nutritional values

Sweet potatoes owe their bright color to beta-carotene, an antioxidant whic helps protect the body's cells against free radical damage. Meanwhile green beans are rich in nerve-strengthening B group vitamins.

You can also prepare this salad with normal potatoes.

1 serving contains
(Percentage of daily recommendation)
Calorie630 kcal(30 %)
Protein20 g(20 %)
Fat43 g(37 %)
Carbohydrates42 g(28 %)
Sugar added1 g(4 %)
Roughage8.5 g(28 %)
Vitamin A1.6 mg(200 %)
Vitamin D0 μg(0 %)
Vitamin E10.8 mg(90 %)
Vitamin K67.3 μg(112 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.8 mg(57 %)
Folate106 μg(35 %)
Pantothenic acid1.7 mg(28 %)
Biotin21.2 μg(47 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C51 mg(54 %)
Potassium942 mg(24 %)
Calcium320 mg(32 %)
Magnesium118 mg(39 %)
Iron3.6 mg(24 %)
Iodine47 μg(24 %)
Zinc2.5 mg(31 %)
Saturated fatty acids12.1 g
Uric acid95 mg
Cholesterol35 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
1
3 tablespoons
1 tablespoon
8 ounces
Green beans (frozen; thawed)
8 ounces
White beans (drained weight)
2 tablespoons
1
red Onion
2 stalks
2 tablespoons
1 pinch
¾ cup

Preparation steps

1.

Wash the sweet potato thoroughly, halve, quarter and cut into pieces. Place on a baking tray lined with baking paper and season with salt, pepper and cumin. Sprinkle with 1 tablespoon of oil and sprinkle with sesame seeds. Bake in a preheated oven at 390°F for 25-30 minutes.

2.

At the same time, cook the green beans in plenty of boiling salted water for 5-10 minutes until al dente. Drain and set aside.

3.

In the meantime, rinse white beans under cold water and let them drip off. Coarsely chop the walnuts. Peel and halve the onion and cut into fine rings. Wash parsley, shake dry and chop. Mix balsamic vinegar with remaining oil and 1 pinch of raw cane sugar and season with salt and pepper.

4.

Mix the beans, walnuts, parsley and onion rings with the dressing. Add roasted sweet potatoes and feta crumbs.