I LOVE this salad! Sweet potatoes were on sale on my last grocery shopping trip, so I decided to try something new with them, and this salad was the result! I’ve mentioned the health benefits of sweet potatoes many many times before, and anybody that follows my blog knows that I eat tons of sweet potatoes, but don’t eat regular potatoes! The following pin shows some of the reasons why sweet potatoes always win in a health competition with regular potatoes!
The fact that I prefer the taste of sweet potatoes over regular potatoes is just an added bonus!
Anyway…this salad…YUM! This thing makes for a fantastic meal, and provides you with gobs of veggies! It’s quite easy to put together, and have I mentioned YUM?! Alright, let’s get to it!
BAKED SWEET POTATO SALAD
Ingredients (makes two servings):
- 1 large sweet potato, chopped into cubes
- 1 Tbsp. olive oil
- garlic powder
- sea salt
- 1/2 avocado
- 2 tomatoes, chopped
- 1/2 cup + 1 Tbsp. red onion, chopped
- 1/2 cup plain greek yogurt
- 7-8 cups baby spinach
1.) Preheat the oven to 400 degrees. Wash and chop your sweet potato. Line a baking sheet with parchment paper and place the sweet potato on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder and sea salt. Bake in the oven for 35-40 minutes.
2.) Prepare your dressing: In a small bowl, add the avocado and mash with a fork. Chop up 1 tomato and add it to the avocado. Mash with a fork a bit more. Add 1 Tbsp. red onion and the yogurt. Sprinkle with sea salt and stir to combine.
3.) Heat the olive oil in a large frying pan over medium heat. Add 1/2 cup of chopped red onion. Cook for 5 minutes. Add the other chopped tomato, cook for 1 minute. Add the spinach, sprinkle with a bit of garlic powder and sea salt. Cook for 1-2 minutes until the spinach is slightly wilted.
4.) Divide the spinach mixture up onto two plates. Top with the baked sweet potato pieces, and then top with the dressing.
5.) Stir together with a fork and serve.
Like I said, YUM! Enjoy! 🙂