Heeyya! So we have this deliciousness happening here.
It’s a salad. With baked sweet potatoes. And spinach. It’s everything.
What you’ll be getting from it:
• Great flavors
• Healthy & satisfying dish
• 268 mg vitamin C
• 310 mg Calcium
• 8.5 mg Iron
• 7.5 mg vitamin E
• 215 mg Magnesium
• 49520 IU vitamin A
Full recipe & nutritional info ⤵️
- 150 g sweet potato, baked
- 150 g baby spinach, rinsed
- 100 g peppers (bell pepper, kapia)
- 100 g broccoli, steamed
- 1 tbsp red onion, chopped
- 1 tsp black cumin seeds
- 1-2 tsp sesame seeds
- 1 tbsp olive oil
- ½ peperoncino flakes, optional
- Sriracha, optional
- Preheat oven at 350 degrees F/ 180 degreen C.
- 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.