Sweet Potato Pork Salad

Prep time: 45 mins
Cook time: 30 mins
Calories: 630

This medley of great flavors, colors and textures will leave your sandwich-holding colleagues drooling with envy. This is exactly the sort of meal you’ll spend all morning looking forward to. Store salad and dressing separately; combine them just before leaving the house (or ideally, just before serving).


Sweet Potato Pork Salad

Mathew Kadey



2 medium-large sweet potatoes, cut into 1/2-inch chunks
1 large red onion, cut into 1/2-inch chunks
1 tablespoon canola oil or grapeseed oil
2 teaspoons ground paprika
1/2 teaspoon salt + 2 pinches salt, divided
1 pound pork tenderloin
Salt and pepper, to taste
1 cup uncooked millet
1 and 1/2 cups cooked or canned black beans, drained
1 large red bell pepper, chopped
1/3 cup toasted pumpkin seeds, for garnish

Avocado Dressing

1/4 cup extra virgin olive oil, more if needed
1 ripe avocado
1 cup fresh cilantro
1 jalapeno pepper, seeded and chopped
2 garlic cloves
Zest and juice of 1 lime
1/4 teaspoon salt


1. Preheat oven to 400°F. Grease a baking pan or line it with parchment paper.

2. Toss cubed sweet potatoes and red onion with oil, paprika and 1/2 teaspoon salt. Spread out on a large rimmed baking sheet. Place in preheated oven and bake until potatoes are tender, about 30 minutes, turning halfway through. Remove from oven and set aside.

3. Place pork on prepared baking pan and season with salt and pepper. Place in preheated oven and roast until pork reaches an internal temperature of 145°F, about 30 minutes. Let pork rest 5 minutes and then slice. (You can roast the sweet potatoes and pork at the same time if your oven is big enough.)

4. Place millet, 2 cups water and a couple pinches salt in a saucepan. Bring to a boil, reduce heat to medium-low and simmer covered 20 minutes or until millet is tender and water is absorbed. Set aside covered 5 minutes; fluff with a fork.

5. In a large bowl, toss together roasted sweet potatoes and onion, pork slices, millet, black beans and red pepper.

6. To make Avocado Dressing, place olive oil, 1/4 cup water, avocado, cilantro, jalapeño, garlic cloves, lime juice and salt in a blender and process until smooth. If needed, add additional oil or water to help with blending.

7. Divide salad into 5 equal servings and place in sealed containers. Store Avocado Dressing in a separate sealed container. Refrigerate until eaten.

8. Serve salad topped with Avocado Dressing and a sprinkle of pumpkin seeds.

Each serving (with dressing) contains 630 calories, 30g total fat, 6g saturated fat, 0g trans fat, 58mg cholesterol, 349mg sodium, 59g carbohydrate, 13g fiber, 5g sugars, 34g protein, 27Est GL.
Each tablespoon of avocado dressing contains 41 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 1mg sodium, 1g carbohydrate, 1g fiber, 0g sugars, 0g protein, 0Est GL.

Contributing chef Matthew Kadey, RD is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).

1 serving contains 630 calories, 30g total fat, 6g saturated fat, 0g trans fat, 58mg cholesterol, 349mg sodium, 59g carbohydrates, 13g fiber, 5g sugars, 34g protein.