Tuesday, June 27, 2017

How to make an amazing sweet potato and spinach salad

Summer is on the way in the Southern Hemisphere, so it’s time to break out the awesome salads. Even if you’re in the Northern Hemisphere and moving into winter, this amazing sweet potato and spinach salad is the perfect mix of light and hearty to complement the changing weather. And it’s super easy to make, too! Let Emily-May Yeo show you how.

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Sweet Potato Spinach Salad

1/2 small sweet potato, sliced into discs or cubed

1 large handful baby spinach, or kale or whatever leaf you love in your salad

1 carrot, peeled into ribbons

1/2 cob of corn, kernels removed

1/4 avocado, cubed

1/2 tin cannellini beans, you could use whatever legume you prefer

1 baby beetroot, pre-cooked or steamed and diced

1 lemon, zested and juiced

1 tbs Tofutti (vegan cream cheese)

1 sprig of rosemary, leaves roughly chopped

 

  1. Preheat the oven to 200C/180C.
  1. Toss the sweet potato slices in olive oil, salt and pepper and bake on a lined oven tray for 20-25 minutes or until cooked to your liking.
  1. Meanwhile, mix together the Tofutti, rosemary, and half of the lemon juice and zest.
  1. Toss the spinach, carrot, corn, avocado, cannellini beans, beetroot with the remaining lemon juice and zest.
  1. Once the sweet potato has cooked, toss it through the salad. Serve up your salad and dollop with the zesty, herbed cream cheese.

TIP: By combining iron rich food such as spinach with Vitamin C rich food like lemon, your body will absorb the iron more easily.

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Emily-May Yeo is a vegan baker, photographer and graphic designer. For more awesome recipes, visit her blog at foxandfire.net.