ROASTED SWEET POTATO AND SPINACH SALAD

Servings: 6 x 1 cup
Prep time: 20 minutes
Cooking time: 20-25 minutes

Sweet potatoes are big on taste and offer low-glycemic-index healthy carbs to boot. Their sweetness, combined with the heat of the cayenne and the sourness of the vinaigrette makes a perfectly balanced flavor.


SALAD INGREDIENTS:
2 sweet potatoes, peeled and diced into ½-inch cubes (about 4 cups / 960 ml)

1 red pepper, seeded and cut into 1-inch pieces

3 tsp extra virgin olive oil, divided

¼ tsp ground cumin

Pinch cayenne pepper

¼ tsp sea salt

⅛ tsp freshly ground black pepper

4 cups baby spinach, lightly packed



VINAIGRETTE INGREDIENTS:
2 tsp white balsamic vinegar

1 tsp fresh lemon juice

1 small clove garlic, finely grated

½ tsp ginger, finely grated

½ tsp honey

¼ tsp ml ground cumin

¼ tsp ml sea salt

⅛ tsp freshly ground black pepper

1 Tbsp extra virgin olive oil



METHOD :
1. Preheat oven to 450°F / 230°C.

2. Place sweet potato and red pepper on two baking sheets in a single layer. Drizzle 2 tsp olive oil over potatoes and 1 tsp olive oil over red pepper, and sprinkle salt and pepper over top of both. Sprinkle cumin and cayenne over top of potatoes. Place in oven and roast for 20 to 25 minutes, stirring once or twice, until soft and caramelized.

3. In a small bowl, whisk together all vinaigrette ingredients except olive oil. Drizzle in olive oil while whisking again.

4. Place spinach in a large serving bowl. Add roasted sweet potato and red pepper. Drizzle vinaigrette over top and toss to combine. Divide among six plates and serve.



NUTRITIONAL VALUE PER SERVING:
Calories: 139 |

Calories from Fat: 22 |

Protein: 2 g |

Carbs: 26 g |

Total Fat: 3 g |

Saturated Fat: 0.5 g |

Trans Fat: 0 g |

Fiber: 0 g |

Sodium: 78 mg |

Cholesterol: 0 mg



Reno, Tosca (2011-05-17). The EAT-CLEAN DIET Cookbook 2