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Sweet Potato and Couscous Salad w/Sweet Mustard Dressing (Oil Free)


  • 1 x Large Sweet Potato

  • 1 x Cup of Couscous

  • Leafy Greens

  • 1 tsp Garlic Powder

  • 1 tsp Paprika Powder

Recipe for Dressing

  • 3 tbsp Maille Dijon (original) Mustard

  • 2 tbsp Lemon Juice

  • 2 tbsp Maple Syrup


  • Preheat Oven 200 degrees C

  • Cut sweet potato in half and place on baking paper

  • Ensure to poke a few holes in your sweet potato prior to cooking

  • Place in oven for 45 minutes and remember to turn sweet potato over around the 20 – 25 minute mark

  • Boil water and place one cup of couscous in pot – follow pack instructions

  • Once sweet potato is ready, let cool down enough to peel the skin off

  • Now that your sweet potato and couscous are ready, slightly mash together with a fork, leaving the mixture chunky.

  • Add the garlic and paprika powder and mash again, still leaving mixture chunky

Method for Sauce

  • In a small bowl, add Maille Dijon mustard, lemon juice and maple syrup and whisk together well.

Serving Instructions

  • In a bowl lay your leafy greens, add your sweet potato and couscous mixture and pour dressing on top.

  • Serve and enjoy

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