This delicious salad is bursting with both flavor and fiber! Enjoy this as a delicious side dish to most meat-based main courses, or as a plant-based main meal.
Peel your sweet potato. Cut in half and then cut each half into slices that are about 1/4 - 1/2 inch thick. Turn, and cut again. You'll end up with rectangles.
Transfer the sweet potatoes to a food-safe bag (one with a zipper top is super helpful, but not necessary). Add 1 tbsp. of the oil and 1 tbsp. of the garlic powder to the potatoes, close the bag and toss to coat them evenly.
Pour them out onto a baking sheet (parchment lined for easier clean up) and bake at 350 F. for about 40-50 minutes, or until they appear well roasted.
While the potatoes bake, chop the vegetables. Make sure to slice the celery thin. I didn't slice mine thin enough and the large chunks were not pleasant.
When the potatoes are ready, combine all the remaining ingredients in a large mixing bowl. Season with salt to taste and serve as a side dish or a plant-based main meal.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Also note that I kept the serving size small for those who wish to use this as a side dish. Simply multiply the data for a larger serving.