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Sweet potato and rocket with balsamic glaze
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your dish with flavorful, versatile arugula.
Ingredients:
  • 750g orange sweet potato, peeled, cut into 2cm cubes
  • 1 red onion, cut into thin wedges
  • 8.00 gm brown sugar
  • 62.50 ml balsamic vinegar
  • 100g baby rocket
  • 100g feta, crumbled
  • 1 avocado, cut into 2cm cubes
  • 40.00 ml pine nuts, toasted
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Spread sweet potato and onion on a baking tray lined with parchment paper. Drizzle with oil, season with salt and pepper. Roast for 30 minutes until golden and tender, flipping halfway through. Let cool before using.
  • In a small saucepan over medium-high heat, blend sugar and vinegar. Let it come to a boil, then lower the heat and simmer for 5 minutes until the mixture is reduced and thickened.
  • Combine rocket, sweet potato mixture, fetta, avocado, and pine nuts in a large bowl, gently tossing to mix. Drizzle with balsamic glaze before serving.

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