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Sweet Potato Cakes and Protein Salad


3 sweet potatoes, peeled and shredded
2 green onions, thinly sliced
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 450 degrees F. Spray cookie sheet with cooking spray.
In large bowl, toss sweet potatoes, green onions, and salt and pepper. With 1/4 measuring cup, scoop packed sweet potatoes onto pan to form 12 mounds, 2 inches apart. Flatten slightly. Spray tops with cooking spray. Bake 25 minutes or until browned at edges.

1/4 c. light mayonnaise
2 tbsp. lime juice
1 tbsp. soy sauce

In large bowl, whisk mayonnaise, lime juice, and soy sauce. 

5 oz. baby kale
2 14 oz. cans black beans, rinsed and drained
2 c. shelled frozen edamame
1 bag Haricot green beans

When sweet potato cakes are cooked, add baby kale, black beans, edamame and Haricot green beans to dressing. Toss until coated. Serve cakes over salad.

Source: Good Housekeeping

About 375 cals, 21 g protein, 56 g carbs, 9 g fat (1 g sat), 16 g fiber, 530 mg sodium

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