The key to eating healthy on days we're short on time is having an arsenal of yummy recipes that are simple to whip and clean up. And this recipe is ideal for that. All you need to do is pop to sweet potatoes in the oven, cut the veggies for the salad and make the dressing. Couldn't get easier than that, right?

See almost no time and a minimal amount of dirty dishes. This means more time to spend with the family, do some sport, enjoy one of your hobbies or just relax on the couch with a good book.

And that's just what I am going to on this lazy Sunday evening... get my feet up and read. I am a huge fan of fantasy and SF books, with Terry Pratchett being my absolute favorite.

Currently, I am reading "Elegy for a Lost Star" by Elizabeth Haydon. Are you a reader too? If yes what's your favorite author? Or if you have many, what are you reading right now?

Loaded Sweet Potato with Avocado, Tangerine, Red Cabbage and Kale served with a Ginger Vinaigrette 🍠🥑🍊

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Ingredients (serves 2)

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For the loaded sweet potato

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2 sweet potato, we used an orange sweet potato
1 avocado, cubed
2 tangerines, peeled and segmented
1 cup shredded red cabbage
1 cup shredded kale
1/3 cup finely chopped spring onion (scallion)

For the ginger parsley vinaigrette

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1 tbsp fresh grated ginger
1 tbsp apple cider vinegar
2 tbsp extra-virgin olive oil
2 tbsp grated onions
1/2 lime or lemon or to taste, juice only (use less if using lemon)
1/2 cup fresh chopped parsley
Black pepper and sea salt to taste

Directions

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1. Preheat the oven to 400°F (or 200°C).
2. Wash and scrub the sweet potatoes until there is no dirt left. Prick a few times with a fork and place on a baking sheet. Roast for 30 to 45 minutes (depending on how big the potato is) or until cooked through and fork tender.
3. Meanwhile, combine all dressing ingredients in a bowl. Whisk well to combine. Set aside in the fridge.
4. Combine red cabbage, tangerine, avocado, kale and spring onions in a large salad bowl. Toss to combine. Set aside in the fridge.
5. When sweet potatoes are fully cooked, add the dressing to the salad bowl and stir gently to combine.
6. Set each roasted sweet potato on a plate. With a sharp knife, cut a slit down the center to open the potato up. Top with salad mix. Finish with extra lime juice and black pepper if you want.

Bon Appétit

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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