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Sweet potato and spinach salad
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Vegan-friendly recipe.
Ingredients:
  • 800g orange sweet potato, peeled
  • 75.08 gm olive oil
  • 62.50 ml pumpkin seeds
  • 150g baby spinach
  • 160g roasted red capsicum, cut into strips
  • 20.00 ml red wine vinegar
  • 4.43 gm dijon mustard
  • Salt, to season
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Cut sweet potato into 2cm cubes. In a large bowl, mix sweet potato cubes with 2 tablespoons of oil, season with salt and pepper, and toss until evenly coated. Spread the sweet potato in a single layer on the tray. Roast for 40-45 minutes until golden and tender. Let it cool before serving.
  • Heat a non-stick frying pan over medium-low heat, then toast pumpkin seeds by shaking the pan for 2 minutes until lightly browned. Let them cool before using.
  • 1. Layer spinach on a plate, then add sweet potato and capsicum on top. 2. Mix vinegar, mustard, remaining 2 tablespoons oil, salt, and pepper in a jug until blended. 3. Drizzle the dressing over the salad. 4. Sprinkle pumpkin seeds on top. 5. Serve and enjoy!

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