Recipe: Artichoke Sweet Potato Salad

sarah cuff Recipes for Runners 0 Comments

DSC_0008I love sweet potatoes (and yams)!! In fact, as a runner, I’d have to say they rank in the top 2 or 3 carb sources I like to reach for when carb-loading or looking for a carb-rich meal. While so many grains and legumes can be hard to digest (and some people just don’t tolerate certain grains/legumes well), yams are so easy to digest and work for just about anyone.

This recipe is actually straight out of my KickStart Cleanse for Athletes and includes another favourite -artichokes. Plus it’s pretty quick and easy to throw together!

Artichoke Sweet Potato Salad over Arugula (2 servings)


  • 1 large (or 2 small) sweet potato, peeled and cubed
  • 1 jar water-packed artichoke hearts (~6 hearts), drained, rinsed and quartered
  • 1 red bell pepper, diced small
  • 3 celery stalks, diced small
  • 1 small lemon, juiced
  • 2 Tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp dried basil
  • ½ tsp dried parsley
  • dash paprika
  • 2 large handfuls of arugula (or other salad greens)


  1. Bring a large pot of water to boil and add the cubed sweet potato. Simmer for 12-15 minutes, until soft when pierced with a fork. Drain.
  2. Place cooked sweet potato, artichokes, bell pepper and celery in a medium bowl.
  3. In a separate bowl, whisk the lemon juice, olive oil, salt, basil, parsley and paprika together. Pour over the potato mix and toss until coated.
  4. Serve over a bed of arugula.



Eat clean, run strong, be well… Cheers,


Sarah J Cuff, RHN

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