Sweet Potato, Sprout & Beet Salad
As we get further into winter I find that all my body craves is warming, comforting food. I wake up dreaming off porridge and then spend the rest of the day thinking about stews, curries, soups and tea! I find that cold salad no longer looks super delicious too, so instead I’ve started making warm salads, which I’m loving. This sweet potato, sprout and beet salad is the perfect example of a warming winter salad, it just works so well. It’s such a great rainbow dish too as there is so much colour going on, so it will look beautiful while also tasting amazing. The roasted sweet potatoes and beets are so sweet and tender, while the sprouts go nicely crispy and the kale is sautéed until it’s nice and soft so you get a great mixture of textures. I then toss everything in a tahini and apple cider vinegar dressing, which gives each bite a creamy, tangy edge that brings all the elements of the dish together. If you want to make the meal a little more filling try tossing some quinoa or buckwheat into the salad, it’s a delicious addition!
– 1 large sweet potato (300g)
– 3 beetroots (250g)
– 200g of brussel sprouts
– 1 bag of kale (200g)
– 1 teaspoon of chilli flakes
– olive oil
For the Dressing:
– 5 tablespoons of olive oil
– 3 tablespoons of tahini
– 2 tablespoons of apple cider vinegar
Pre-heat the oven to 180C
Slice the sweet potato into bite-sized pieces, drizzle it with olive oil and place it on a baking tray in the oven for fifteen minutes.
While the sweet potato cooks peel the beetroots and then chop them into pieces that match the size of the sweet potato, and then slice the sprouts in half.
Once the sweet potatoes have cooked for fifteen minutes add the beets and sprouts to the baking tray, add a little more olive oil, salt, pepper and the chilli flakes. Place the tray back in the oven and let it bake for another thirty minutes – until the beets and sweet potatoes are nicely tender and the sprouts are getting crispy.
Just before the veggies finish roasted make the kale. Tear the kale leaves off their stems into small pieces and add them to a frying pan with a little olive oil. Gently sauté the kale until it softens, then add the veggies to the pan once they’ve finished cooking.
Stir the dressing together in a mug, pour it oven the salad, mix everything together and finally serve and enjoy!