Roasted Sweet Potato Salad

Ingredients

• Sweet potato

  Raw, unprepared

  10 cup, cubes or 1.33kg

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Spinach

  Cooked, boiled, drained, with salt

  4 oz or 113g

• Onions

  Raw

  ½ cup, chopped or 80g

• Apple Cider Vinegar

  Great Value - Great Value

  2 tbsp or 30g

• Lemon juice

  Raw

  2 tbsp or 30g

• Cranberries

  Sweetened, dried

  ⅓ cup or 40g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Organic Raw Shelled Hemp Seeds

  Navitas

  1g

Directions

1. Preheat oven to 400 F. Place sweet potato chunks into a large bowl and toss with oil and sea salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.
2. While the potatoes are roasting, add the chopped spinach, onion, dried cranberries, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potato chunks to the bowl and stir to combine. Gently stir in avocado and sea salt. Add ground pepper to taste. Sprinkle on hemp seeds (if using). Serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature.
3. Store leftovers in a sealed container for up to two days. If needed, add a splash of extra lemon juice before serving.
4. Recipe by: Brittany Mullins (source: https://www.eatingbirdfood.com/roasted-sweet-potato-salad/#tasty-recipes-33829-jump-target)