Lily Walker
Course: Salad Cuisine: American Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Calories: 300 kcal
Let’s get started!
– 10 cups sweet potatoes about 3 large, chopped evenly into bite-size chunks – 1 Tablespoon avocado or olive oil – 1 teaspoon sea salt – 4 ounces baby spinach chopped – 1/2 cup red onion chopped very small – 2 Tablespoons apple cider vinegar – 2 Tablespoons lemon juice – 1/3 cup dried cranberries – 1 avocado chopped in chunks – 1/2 teaspoon sea salt – ground black pepper to taste – 1-2 Tablespoons hemp seeds optional
1. Preheat oven to 400°F. Toss sweet potato chunks with oil and sea salt in a large bowl. Flip once during 30 minutes of baking. 2. After baking, let potato chunks cool. This can be done beforehand. Keep the roasted potatoes in the fridge and finish step 2 the day you eat the salad.
3. In a large bowl, combine the chopped spinach, onion, dried cranberries, apple cider vinegar, and lemon juice while the potatoes roast. Add cooled sweet potato chunks to bowl and mix. Mix avocado and sea salt gently.
4. Season with ground pepper. Optional: sprinkle hemp seeds. Serve immediately or refrigerate until ready. Can be eaten chilled or room temperature. 5. Store leftovers in a sealed jar for two days. Add lemon juice before serving if needed.