This spinach roasted sweet potato salad is going to up your salad game. It’s a quick one to make if you already have baked sweet potato rounds ready to go in the fridge too. I like to make a big batch so I’m prepped for 2-3 days. Sweet potatoes are such a versatile food and have so many health benefits to boot. I used to not like sweet potatoes either! I’ve just found different ways to eat them and what flavors to pair them with. I need a yin and yang of flavors, it can’t just be that sweet flavor. So if this is you with other healthy foods, don’t give up on them yet. You might just need to change the way you eat them and/or pair them with different flavors.
Spinach Roasted Sweet Potato Salad
1 serving
Ingredients
2 handfuls Spinach
1/2 large Cucumber
1 roma or small beefsteak Tomato
1/4 cup Red onion
2 Artichokes
5/6 baked Sweet Potato rounds, quartered
1/2 Avocado
1 Lemon, juiced
drizzle of date syrup
Cumin
Oregano
Cayenne
1 TBSP Hemp hearts
Method
Slice sweet potatoes into around 1/3 inch slices and bake on a parchment lined baking sheet at 400 degrees until fully cooked. 40 ish min give or take depending on your oven and how thin you slice them. I like to pre-make these so that they are ready to go in the fridge.
Chop your ingredients and add everything to a large salad bowl in the above order. I’m fairly heavy handed with the cumin and oregano. Mish mash it all together prior to eating and ENJOY!
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