Honey Sweet Potato Poblano Salad

Source: paleomg.com
Course: Lunch
Preperation time: 10min
Cooking Time: 10min
Serves: 1

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Tablespoon Dijon Mustard(s) 0 0 0 0 0 0 0 0
1 Pinch Salt 0 0 0 0 0 0 0 0
2 Fresh Poblano Pepper, Cut Into 1/4 Inch Strips Lengthwise 0 0 0 0 0 0 0 0
3 Tablespoon(s) Extra Virgin Olive Oil 0 0 0 0 0 0 0 0
2 Tablespoon(s) White Wine Vinegar 0 0 0 0 0 0 0 0
3 Tablespoon(s) Raw Pumpkin Seeds 0 0 0 0 0 0 0 0
1 Tablespoon Balsamic Vinegar 0 0 0 0 0 0 0 0
1 Tablespoon Honey 0 0 0 0 0 0 0 0
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
1 Teaspoon Rosemary 0 0 0 0 0 0 0 0
2 Medium(s) Sweet Potato, Cut Into 1/4 Inch Strips Lengthwise 0 0 0 0 0 0 0 0
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Instructions

  1. Turn on grill.
  2. Once grill is hot, place your sweet potatoes and poblanos directly on grill.
  3. Keep an eye on the veggies because they will burn easily. After about 5-8 minutes or until sweet potatoes and poblanos have grill marks on one side, flip them. The poblanos will cook quicker at need less time on the grill.While your veggies are cooking, whisk together dressing ingredients, tossing in the pumpkin seeds at the end.
  4. When veggies are done cooking, let cool for a couple minutes then dice them on up!
  5. Toss sweet potatoes and poblanos in your dressing and serve!
  6. Yum.
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Notes


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