Sweet Potatoes with Spinach Salad
The vegetarian sweet potatoes with spinach salad are packed with vitamins, minerals and fiber and contain almost no cholesterol.
Ingredients
- 800 g large sweet potatoes (4 large sweet potatoes)
- 600 g young spinach
- 50 g Parmesan cheese (in pieces or as desired)
- 2 tbsp balsamic vinegar
- 4 tbsp olive oil
- 1 organic lime (or as desired)
- 1 tbsp Maple Syrup
- 2 tbsp tahini paste
- 1 tbsp Sesame oil
Instructions
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1.
Wash the sweet potatoes and parboil them in their skins with a little water for 15–20 minutes until almost cooked. Let cool.
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2.
While the sweet potatoes are cooking, trim the spinach, remove thick stems and wash thoroughly in plenty of water. Heat a large pot.
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3.
Add the spinach to the pot, cover and let it wilt for about 1–2 minutes. Drain and rinse in a colander. Season with salt, pepper and a pinch of nutmeg.
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4.
Grate the Parmesan. Whisk vinegar and oil together to make a dressing, seasoning with salt and pepper.
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5.
Wash the lime, dry rub it and grate its zest thinly. Cut the lime in half and squeeze out the juice.
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6.
Mix lime zest and juice with maple syrup, tahini paste, sesame oil and optionally soy sauce. Season with salt and pepper.
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7.
Line a baking sheet with foil or parchment paper. Slice sweet potatoes lengthwise, place them cut side up on the sheet and brush with the seasoning mixture.
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8.
Grill the sweet potatoes under a preheated oven grill for about 5 minutes until they brown.
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9.
Toss spinach with the vinegar‑oil dressing. Sprinkle grated Parmesan over it and serve alongside the grilled sweet potatoes.
