Roasted Sweet Potato Vegetable Salad
Ingredients
- 1 large sweet potato
- 60g baby spinach leaves
- 1 Lebanese cucumber
- 120g cherry tomatoes
- handful pecans
- hemp seeds
- Italian vinegar glaze
Preparation
Wash the sweet potato. Leave the skin on. Cut into cubes and roast until tender using an air fryer at 180°C for 15 minutes, tossing regularly.
Assemble salads by adding spinach to your bowls or plates. Slice cucumber and cherry tomato and add to the salad.
Add the roasted sweet potato and sprinkle with pecans and hemp seeds.
Drizzle with Italian vinegar glaze and serve.
