Are looking for inspiration recipes mix sprouts sweet potato salad that are appetizing? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious mix sprouts sweet potato salad should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of mix sprouts sweet potato salad, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare mix sprouts sweet potato salad delicious wherever you are, because as long as you know the trick, this dish is can become dish special

Ingredients and seasonings used in prepare

1. Prepare 1 big bowl of mix sprouts, green moong, moth beans, black chana
2. Prepare 1 medium boiled sweet potato
3. Take 1 onion finely chopped
4. Use 1 tomato finely chopped
5. Prepare 1/2 cup cucumber finely chopped
6. Use 1 green chili finely chopped
7. Take 1 teaspoon black pepper powder
8. Take 1 table spoon lemon juice
9. Prepare Pinch sugar
10. Use as per taste Rock salt
11. Prepare For garnishing
12. Prepare as per need Pomegranate seeds & coriander

Here's why it is so awesome: Sweet Potatoes: A terrific source of Vitamin A, a powerful antioxidant and anti-inflammatory nutrient. They are packed with fibre and arguably one of the best sources of complex carbohydrates. Add sweet potatoes and brussels sprouts into a bowl. Drizzle with olive oil and season with salt and pepper.

Instructions to make Mix sprouts sweet potato salad:

1. Soak all mix sprouts in a bowl overnight or 6 to 7 hours.
2. Remove all water. & keep in a cotton cloth.
3. Tie tightly sprouts in cotton cloth. Allow them to sprout for 7 to 8 hours
4. Our sprouts are ready. Chop onion, tomato & cucumber.
5. In mixing bowl, take sprouts, sweet potato, cucumber, onion tomato & green chili.
6. Add black pepper powder, salt, sugar, lemon juice & mix well.
7. Keep all in serving bowl. Garnish with pomegranate seeds & coriander. Its ready to eat & serve.
8. Done and ready to serve!

Flip halfway through so as not to burn. Allow the veggies to cool completely before making the salads. While the veggies are roasting, prepare the dressing. With cubed, roasted sweet potato and crunchy, juicy pomegranate seeds, this salad will make you forget your wintertime woes. Sure, we might be missing the big green salads and ripe tomatoes of summer, but this entrée salad's got it all: A base of thinly sliced Brussels sprouts, toasted pecans, salty and dry ricotta cheese, and, of course, the aforementioned stars of the show.

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