Sweet Potato and Couscous Salad w/Sweet Mustard Dressing (Oil Free)
1 x Large Sweet Potato
1 x Cup of Couscous
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.
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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