Healthy sweet potato salad
- Replies 2
Are you tired of the same old boring salad routine? Well, get ready to shake things up and ignite your taste buds with a game-changing recipe. Introducing the healthy sweet potato salad, an irresistible combination of vibrant flavours and wholesome ingredients. Imagine tender sweet potatoes, pearl couscous, black beans, creamy goat's cheese, and the delightful pop of juicy pomegranate seeds, all coming together to create a fresh and satisfying delight. The best part? It's ready to impress in just 35 minutes, making it the perfect quick and easy solution for a vibrant and nourishing dinner.
Ingredients:
700g sweet potato, peeled, cut into wedges
2 tbsp extra virgin olive oil
250g packet pearl couscous
400g can black beans, rinsed, drained
4 green shallots, thinly sliced
2 tbsp chopped fresh dill
45g (1/4 cup) roasted natural almonds, chopped
1 tbsp white balsamic vinegar
2 baby cos lettuce, trimmed, leaves separated
80g soft goat’s cheese, crumbled
45g (1/4 cup) pomegranate arils
Instructions:
1. Preheat your oven to 210C/190C fan forced. Line a baking tray with baking paper. Place the sweet potato on the tray and drizzle with 1 tablespoon of oil. Bake for 25 minutes or until golden and tender.
2. While the sweet potato is baking, prepare the pearl couscous by following the instructions on the packet.
3. combine the cooked pearl couscous, black beans, shallot, dill, almond, roasted sweet potato, balsamic vinegar, and the remaining oil in a large bowl. Season with salt and pepper, then toss everything to combine.
4. Divide the cos lettuce among shallow serving bowls. Top with the roasted sweet potato mixture and sprinkle with goat's cheese and pomegranate.
5. Serve and enjoy!
Optional ways to make the dish extra special:
- Mix in some cooked bacon or pancetta for extra flavour and crunch.
- Garnish the salad with a sprinkle of toasted sesame seeds.
Ingredients:
700g sweet potato, peeled, cut into wedges
2 tbsp extra virgin olive oil
250g packet pearl couscous
400g can black beans, rinsed, drained
4 green shallots, thinly sliced
2 tbsp chopped fresh dill
45g (1/4 cup) roasted natural almonds, chopped
1 tbsp white balsamic vinegar
2 baby cos lettuce, trimmed, leaves separated
80g soft goat’s cheese, crumbled
45g (1/4 cup) pomegranate arils
Instructions:
1. Preheat your oven to 210C/190C fan forced. Line a baking tray with baking paper. Place the sweet potato on the tray and drizzle with 1 tablespoon of oil. Bake for 25 minutes or until golden and tender.
2. While the sweet potato is baking, prepare the pearl couscous by following the instructions on the packet.
3. combine the cooked pearl couscous, black beans, shallot, dill, almond, roasted sweet potato, balsamic vinegar, and the remaining oil in a large bowl. Season with salt and pepper, then toss everything to combine.
4. Divide the cos lettuce among shallow serving bowls. Top with the roasted sweet potato mixture and sprinkle with goat's cheese and pomegranate.
5. Serve and enjoy!
Optional ways to make the dish extra special:
- Mix in some cooked bacon or pancetta for extra flavour and crunch.
- Garnish the salad with a sprinkle of toasted sesame seeds.
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