Recipe: Roasted Sweet Potato Salad

Ingredients

3 large sweet potatoes, chopped into bite-size cubes
2 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of black pepper
2 tablespoons apple cider vinegar
1 lemon
1 teaspoon of dijon mustard
2 tablespoons of water
Salt and pepper to taste
1 small red onion, thinly sliced
1 pint of cherry tomatoes, halved
⅓ cup of chopped walnuts (any nuts or seeds will work)
150 grams of baby spinach or spring mix
1 avocado, diced (optional)

Notes:

You can also add 1tbsp maple syrup for sweetness or hummus to make it creamy. You can also add smoked paprika, cayenne, garlic powder, cumin, and/or cinnamon to the roasted sweet potato or dressing.

If you wanted to serve this as a main, I’d recommend adding faux chicken, soy chunks, tofu, chickpeas or lentils.

Directions

• Preheat the oven to 400 degrees F (200 C). and line a large baking sheet with a silicone mat or parchment paper.
  
• Place the sweet potatoes on the baking sheet. Drizzle 2 tablespoons of olive oil, and sprinkle salt and pepper. Roast for 10 minutes, flip them, and roast for another 10 minutes or until slightly charred. When ready, remove them from the oven and set aside to cool.
  
• In a small jar or bowl, mix the apple cider vinegar, juice of 1 lemon, dijon mustard, water, and salt and pepper to taste. Mix well and set aside.
  
• In a large bowl, add the onion, tomatoes, and walnuts. Add half of the dressing and mix well. .
  
• Add the spinach and the remaining of the dressing. (Only add dressing once ready to serve) – will become soggy in fridge if stored with dressing.)
  
• Toss well to coat the spinach with the dressing. Add your optional extras like proteins, avocado/hummus, etc. then top with the sweet potato, toss, and serve.