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Sweet Potato Rainbow Salad

Vegetarian Vegan Sugar Free Nut Free Egg Free Dairy Free Gluten Free Soy Free

Sweet Potato Rainbow Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

This a breakfast staple at our home but it really can be made for any meal or snack. You can use it has a side dish or even a topping on some fresh bread. It's light, refreshing and full of fresh flavors from all the vegetables. It's also stacked with all the colors of the rainbow which makes it full of nutrients and beautiful to look at. Best cooking involved! Just chop, mix and serve.


1/2 cup purple Okinawan sweet potato (boiled and cut into small cubes)
1/4 cup green peppers (cut into small cubes)
1/4 cup tomato (cut into small cubes)
1/4 cup red peppers (cut into small cubes)
1/4 cup corn (preboiled or cooked)
Sprinkle of lime juice
Sprinkle of red onions (optional)
Salt to taste


  1. Mix all ingredients together and serve. It's that simple!


Feel free to use any kind of sweet potato available depending on the season. I used Okinawan as that's in season and the purple looks beautiful.

Sweet Potato Salad

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