Directions:
- Cook purple& red potatoes in separate pots until tender (about 15 min).
- Drain well, do not peel& keep warm.
- Toast the cumin in a skillet about 3 minutes.
- Put in alarge bowl with the chiles& onion.
- Combine thedressing ingredients in a food processor until smooth.
- Add to bowl.
- Slice potatoes and add to dressing in bowl.
- Add salt& pepper to taste& toss lightly.
- Add chopped sweet potato& tomates and toss lightly again.
- Garnish with parsley& cilantro.
- Serve warm or refrigerate for several hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.22 Kcal (872 kJ) | ||
| Calories from fat | 41.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 7% | |
|---|---|---|---|
| Cholesterol | 0.39mg | 0% | |
| Sodium | 113.9mg | 5% | |
| Potassium | 792.65mg | 17% | |
| Total Carbs | 34.45g | 11% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 4.71g | 19% | |
| Protein | 8.65g | 17% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 2.9mg | 16% | |
| Calcium | 268.1mg | 27% | |
| Amount Per 100 g | |||
| Calories | 79.79 Kcal (334 kJ) | ||
| Calories from fat | 15.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 7% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 43.64mg | 5% | |
| Potassium | 303.74mg | 17% | |
| Total Carbs | 13.2g | 11% | |
| Sugars | 1.7g | 18% | |
| Dietary Fiber | 1.81g | 19% | |
| Protein | 3.31g | 17% | |
| Vitamin C | 5.2mg | 23% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 1.1mg | 16% | |
| Calcium | 102.7mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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