Cut sweet potato into dice sized cubes. In a bowl, mix sweet potatoes with olive oil, peperoncino flakes, and season with salt and pepper.
Bake for 10-15 minutes, toss, and bake for another 10-15 minutes, or until golden.
Steam broccoli and set aside.
Toast sesame seeds on dry pan for 2 minutes.
Cut peppers and onion.
Mix baby spinach, peppers, broccoli, sweet potatoes, red onion, black cumin seeds, sesame seeds. Season with salt and pepper to taste and serve with Sriracha or preferred dressing.
Nutrition Information
Calories: 398 Fat: 27 g Carbohydrates: 54 g Sugar: 23 g Sodium: 562 mg Fiber: 15 g Protein: 12 g Cholesterol: 0 mg
Recipe by DIY BITES at https://diybites.com/sweet-potato-salad/