Roasted Sweet Potato Salad

Method:

Roasted Sweet Potato Salad


This delicious, healthy but hearty, fresh roasted sweet potato dish is certainly not your average salad! It’s also perfect for your weekly lunchtime meal prep.


Ingredients

2/3 large sweet potatoes, peeled and chopped into bite-size chunks

1 tbsp Kalamata first pressed extra virgin olive oil 

200g baby leaf spinach

4 spring onions, trimmed and sliced diagonally 

1 red onion

Juice of two lemons or limes 

1 pink blush apple

1 avocado

Salt and ground black pepper to taste


Method

1) Preheat oven to 190°C / Gas Mark 5. 

2) Place sweet potato chunks into a large bowl, toss with Kalamata first pressed extra virgin olive oil and season with salt and pepper. 

3) Bake the sweet potatoes for 30 minutes or until cooked, then remove from the oven and allow the potato chunks to cool. 

4) While the potatoes are cooling, in a separate bowl add the chopped spinach, chopped onion, chopped apple, lemon juice and spring onions. 

5) Once cooled, add the sweet potato chunks to the bowl and stir to combine. 

6) Finally, gently stir in the chopped avocado and season with salt and ground pepper to taste, then store in the fridge until ready to serve. 


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