Sweet Potato Salad

UCD recipe Sweet Potato Salad ingredients image

Sweet Potato Salad

  • Serving size: 1 cup

  • PROTEIN per serving: 2.7 g*

  • CALORIES per serving: 134

  • Total FAT per serving: 6 g

  • Total CARBS per serving: 19 g

  • Number of servings: 8

  • Time to prepare: 30 min

*Protein amount may differ depending on the brands that are used.



  • 2 sweet potatoes, peeled and spiralized

  • 3 carrots, spiralized

  • 3 tbsp sesame oil

  • 1/4 cup stir-fry sauce

  • 1 tbsp maple syrup

  • 1 onion, chopped

  • 1 cup mushrooms, sliced

  • 1 red bell pepper, diced

  • 6 scallions, chopped

  • 1/2 cup lentils, cooked


  1. Cook lentils according to the directions on the package.

  2. Cut the potato and carrot spirals into 4-inch long pieces.

  3. Add 2 tbsp sesame oil to a deep skillet and cook the potatoes and carrots over medium-low heat until soft, about 5 minutes.

  4. Add mushrooms, red peppers, onion, and scallions to pan and cook 5 minutes longer, or until soft.

  5. Add the cooked lentils.

  6. In a small bowl, combine the stir-fry sauce, 1 tbsp sesame oil, and maple syrup. Mix well.

  7. Transfer sweet potato mixture to a large bowl. Add the maple syrup mixture.

  8. Toss together and garnish with chopped scallions.

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