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.
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
TIP: By combining iron rich food such as spinach with Vitamin C rich food like lemon, your body will absorb the iron more easily.
Emily-May Yeo is a vegan baker, photographer and graphic designer. For more awesome recipes, visit her blog at foxandfire.net.