Spicy sweetpotato salad with spinach | North Carolina Sweet Potatoes

Spicy sweetpotato salad with spinach

2 servings

Ingredients (2 servings):
1 large sweetpotato from North Carolina (300 g)
4 tbsp olive oil
1/2 teaspoon salt
1 teaspoon chili powder
2 tbsp lime juice
1 tsp honey
1/4 tsp black pepper
250 g spinach
50 g feta cheese
30 g soybeans

1. Peel and chop sweetpotatoes. Then spread on a baking sheet and spread with 1 tablespoon of oil and sprinkle with ¼ teaspoon salt. Bake for approx. 30 minutes in a preheated oven (electric cooker: 200°C/ gas cooker: level 3) until golden brown, turn occasionally.

2. take sweetpotato cubes out of the oven and season with chilli powder, allow to cool.

3. Mix the remaining oil, lime juice, honey, salt and pepper in a small bowl.

4. Dice feta cheese and avocado. Put the salad leaves in a bowl, add the cheese, soya beans, avocado and the baked sweetpotato cubes. Pour the dressing over the salad and serve.

Nutrition facts per serving:
Energy
160 kcal/670 kJ
Protein
17 g
Fat
43g
Carbohydrates
16 g