Description
A delicious and nutritious roasted sweet potato salad with mixed greens and a tangy lemon dressing.
Ingredients
Scale
- 2 medium sweet potatoes (about 600g), peeled and cubed
- 2 tbsp extra virgin olive oil
- 1 tbsp spirulina powder
- 4 cups mixed greens (spinach and arugula)
- 1 cup cherry tomatoes, halved
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sweet potato cubes with olive oil, spirulina powder, salt, and pepper until well-coated.
- Spread the seasoned sweet potatoes on a baking sheet lined with parchment paper and roast for 25-30 minutes until tender and caramelized.
- In another bowl, combine mixed greens, cherry tomatoes, and lemon juice.
- Once the sweet potatoes are done roasting, add them to the salad bowl and gently toss everything together.
- Serve immediately or let chill before serving.
Notes
- This salad can be served warm or cold for a refreshing dish.
- Feel free to add other vegetables or nuts for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg