Saturday, January 30, 2016

Day 30: Roasted sweet potato salad

As I've posted before, I'm trying to increase the amount of veggies in my diet.  I tend to stick to veggies I love, and sweet potatoes are one of them.  Instead of eating them "straight up" I've added them to salads, and enjoyed the outcome!  Whether they are hot or cold, roasted sweet potato salad is a new favorite of mine.  It doesn't even require a dressing.  In fact I found that dressing, even a light vinaigrette, takes away from the sweet potato taste.  You can pre-roast the veggies and serve them warm or cold with the salad.  


2 medium sweet potatoes
2 tablespoons extra virgin olive oil
1 red bell pepper
8 oz baby spinach leafs
salt and pepper to taste

1.  Peel the sweet potatoes, and cut them into quarter moon chunks.
2.  Toss them in the olive oil, sprinkling salt and pepper to taste.
3.  Spray a glass or metal pan with non-stick cooking oil and spread the sweet potatoes evenly.  Roast at 400F for 60 minutes, stopping at 30 minutes to flip the sweet potatoes to the other side.
4.  Cut the bell pepper into thin strips.  Line them in a pre-treated pan, and roast at 400F for 25 minutes.
5.  Add the sweet potatoes and bell peppers and toss.  Add a honey mustard, balsamic vinaigrette dressing if desired.

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