Roasted Sweet Potato and Beetroot Salad
Servings: 2 servings
Calories: 498kcal
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Ingredients
- 14 oz (400 g) sweet potato
- 1 tsp olive oil
- 8 oz (225 g) beetroot, pre-cooked
- 2 spring onions
- 2 oz (55 g) baby spinach
- 1.5 cups (250 g) chickpeas, cooked (~1 can, 15oz/425g)
- 2 tbsp lemon juice
- 2 tbsp soy sauce
- 2 tbsp peanut butter
- 1 tbsp maple syrup
- 6 tbsp hot water
- Salt to taste
- 1 tsp sesame seeds
Instructions
- Preheat the oven to 220°C.
- Wash the sweet potato thoroughly and slice it lengthwise in half. Put them on a baking tray and coat both halves with the olive oil and a big pinch of salt.
- Bake in the oven for 40-45 minutes or until they are tender.
- Meanwhile, dice the beet and chop the spring onion finely.
- In a small bowl whisk together the lemon juice, soy sauce, peanut butter, maple syrup, and hot water until incorporated.
- To serve, cut each potato half lengthwise and top with baby spinach, chickpeas, beets and spring onion.
- Finally drizzle some sauce across, sprinkle sesame seeds, season with salt and pepper per taste.
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Nutrition
Calories: 498kcal | Carbohydrates: 82g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1576mg | Potassium: 1576mg | Fiber: 17g | Sugar: 25g | Vitamin A: 30988IU | Vitamin C: 26mg | Calcium: 192mg | Iron: 5mg