Southwest Sweet Potato Salad


Soo we don’t have a fridge OR a microwave at work and it’s a huge buzzkilllll.

But looking at the positive side, microwaves aren’t great for you and not having one forces me to eat healthier and get more creative.

I’ve made my favorite Greek Quinoa Salad for like the past month and I’m just needing to switch things up. Sometimes I will throw in a standard ol salad because they are easy and healthy but they get boring fast.

I ALWAYS plan ahead and have enough to get me through the week.

If you don’t plan, you plan to fail

I live by the rule of moderation but I know that when the weekend hits or when I have plans to eat out with friends, I don’t eat as well as I should. There’s no way to reverse that damage but I do make myself eat healthy whenever I am alone.

For breakfast I love to do healthy smoothies (this one being my faveee) and for lunch I try and make everything as clean and healthy as I can. This is when I usually opt for salads (with EVOO or Hemp Oil & Bragg’s Apple Cider Vinegar – Mmm!) and no bad carbs.

I used to feel like I always needed meat or bread with a meal but I learned to add other things like nuts hemp seeds, and chia seeds! Quinoa and sweet potatoes are also a great lil addition to salads and keep you full and satisfied!

Eating this way for the first part of the day allows me to have a glass of wine with my dinner or split a side of fries at dinner.

If I’m craving something, I definitely eat it. But I don’t overdo it. And because I this, I never feel the need to binge.


This week I was craving sweet potatoes and thought, “Hey! Why not throw them in a salad?!”

So here we are…

Southwest Sweet Potato Salad:

2 small-medium sized sweet potatoes

1 can organic black beans

1 cup organic corn

1 bunch kale

5 limes

red pepper flakes

hemp oil

Preheat oven to 375. Cube sweet potatoes and toss in a tablespoon of coconut oil and add your favorite spices to it. I love to add fresh chopped garlic, ground black pepper, cayenne pepper and a little sprinkle of pink himalayan salt. Roast in the oven for about 45 minutes. I like to flip them about halfway through.


Rinse black bean and corn and throw into a bowl. Once your sweet potatoes have cooled, add them to the corn and black beans. Keep this is a glass storage container for the week!

Everyday I grab a few piece of kale, wash them and chop into a safe container. I add some of my sweet potato mix and sprinkle with red pepper flakes. At work I’ll squeeze one whole lime and sprinkle a little hemp oil on top.



It’s so good! Another salad to be obsessed with and it holds well without the fridge!

If you guys have any other lunch suggestions for me, let me know! I don’t want to get too sick of my favorites and never want to eat them again!

Lots of love on this hump day! xx

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