In a study conducted at Harvard University in 2019, it was shown that a physically inactive life and heavy snack consumption cause an increase in fat in the back area. Of course, this situation is not unsolvable. The exercises we will do for the back area will be our main assistant. But alone is never enough. So not without nutrition as usual! We researched and learned: sweet potato has a great support for us in this regard. How Does? Let’s explain now.

The expression “slow carb” is one of the topics that should be talked about when it comes to fat burning. Slow carbohydrates are digested slowly, which makes you feel fuller and energized longer. Sweet potatoes are one of them. The magic ingredients here include carotenoids, antioxidants that stabilize blood sugar levels, and antioxidants that lower insulin resistance that help your body efficiently convert calories into energy rather than being stored as fat. It helps your body efficiently convert calories into energy instead of storing them as fat. And its high vitamin profile (A, C, and B6) gives you more energy to burn in the gym.

As such, why not add sweet potatoes to our daily diet in order to benefit from these effects?

Sweet Potato Salad

1/2 sweet potato

1 tablespoon grated parmesan

1/2 bunch of parsley

1 medium onion

1 red and green pepper

2 tablespoons of olive oil, one teaspoon of honey, one teaspoon of vinegar, granular mustard

A pinch of salt, red pepper flakes black pepper, mint, 1 tablespoon of pumpkin seeds.

Peel the potato and cut it into cubes. Clean the insides of the red and green peppers and cut them into long slices. Chop the dry onion into piyaz onion. Put all this sliced ​​material on the baking tray covered with greaseproof paper. Drizzle a tablespoon of olive oil over it and sprinkle some salt. Let them cook at 180 degrees for 20-25 minutes. While these ingredients are cooking in the oven, wash the parsley, chop it finely, you can use 3-4 sprigs of spring onions instead of dry onions. If you are using spring onions, finely chop them as well. Put the chopped parsley and onions in a salad bowl and mix. After the other ingredients from the oven have cooled, put them in the salad bowl and mix them slowly with the help of a spoon. Pour the sauce you have prepared with 1 tablespoon of olive oil, one teaspoon of honey, one teaspoon of granular mustard, vinegar and spices on it, with the help of a spoon, in such a way that it reaches every part of it. Sprinkle the pumpkin seeds inside, garnish by grating some parmesan cheese on top. Our healthy, nutritious and vitamin-rich sweet potato salad is ready.


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