Taste The Rainbow – Sweet Potato Salad

This is not a recipe, per se. It is a shameless plug of sweet potatoes. 90% of the time, this is my dinner. (I should be a smaller girl but those Italispanirican genes and my love of sweets really make that to not be the case.)

Kale or Spinach tossed with wedged, roasted sweet potatoes (in a vegan buttery honey-cinnamon-cayenne glaze), chopped up sweet peppers, black beans, hummus for dressing. Add avocado if you’re feeling frisky. It’s the most brightly colored salad I’ve ever eaten. And I love vegetables. I could keep adding to this forever.

Sweet potatoes can be made into anything. This is why I worship them. They can be made into cakes, pies, cookies, pudding, bakes, sautés, casseroles, salads, TRISCUITS. Sweet or savory, these spuds got you, boo. Healthy or fattening (smothered in butter, cinnamon, brown sugar and marshmallow), they can trim you down or give you the fat ass you’ve always or never wanted. It’s your decision. THEY ARE PACKED WITH VITAMINS YOUR EYEBALLS NEED. Science, bitch. (If you don’t get that reference, please re-evaluate your priorities and what you waste your Netflix time on.)

So go eat a frickin’ sweet potato. Right now. Before it’s too late. You live but once. And you might go blind tomorrow.


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