Sweet potato and spinach salad

sweet-potato-spinach-salad
  • Serving: 6
  • Prep time: 10 m
  • Cook time: 45 m
  • Ready in: 55 m
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This recipe is vegan friendly.

Credit by: KingOfChef

Ingredients

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Nutrients

1050 kj ENERGY
16g FAT TOTAL
3g SATURATED FAT
5g PROTEIN
30.83mg SODIUM
9g CARBS (SUGAR)
21g CARBS (TOTAL)

Step by step method

  • Step 1

    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut sweet potato into 2cm cubes. Combine sweet potato and 2 tablespoons oil in a large bowl. Season with salt and pepper and toss to coat. Place sweet potato in a single layer on tray. Roast for 40 to 45 minutes or until golden and tender. Set aside to cool.

  • Step 2

    Meanwhile, heat a non-stick frying pan over medium-low heat. Add pumpkin seeds. Cook, shaking pan, for 2 minutes or until lightly toasted. Allow to cool.

  • Step 3

    Arrange spinach on a plate. Top with sweet potato and capsicum. Whisk vinegar, mustard, remaining 2 tablespoons oil and salt and pepper in a jug until well combined. Drizzle dressing over salad. Sprinkle with pumpkin seeds. Serve.

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