by Elise Schwartz | April 6, 2010 2:02 PM
This is really more of a meal salad than a side salad — those sweet potatoes will fill you up! But remember to add protein to your meal: maybe add some chicken, hard boiled eggs and/or almonds to the salad or side it with a protein shake/smoothie. We didn’t have much else in the kitchen protein-wise today, so we had the salad as is with vanilla protein shakes — yum!
Warm Spinach and Sweet Potato Salad
Makes 4 servings
2 lg sweet potatoes, peeled and cut into 1″ cubes
1/4 c and 2 Tbsp coconut oil
1 tsp sea salt
2 slices uncured organic turkey bacon (2 oz)
1 red bell pepper, diced
1 medium red onion, halved and sliced thin
1 Tbsp minced fresh ginger
1 tsp ground cumin
fresh squeezed juice from 2 oranges (about 1/2 c)
1 lb fresh spinach leaves, rinsed and spun dry
1.) Preheat oven to 400 degrees F. Put sweet potatoes on baking sheet, drizzle with 1/4 c coconut oil (melted on the stove top if not already liquid) to coat. Sprinkle with sea salt and place in oven to roast, turning occasionally. Potatoes should be brown and tender after about 25 minutes. Remove from oven and set aside.
2.) Cook bacon in stainless steal skillet over medium heat while potatoes roast. Turn once or twice until crisp and cooked thru. Drain bacon pieces on paper towel, chop into bit size pieces and set aside. Pour fat out of skillet, leaving and darkened bits on bottom of pan. Put back on stove over medium heat. Add 2 Tbsp coconut oil. When coconut oil is melted and sizzling, add bell pepper, onion, ginger and sprinkle of sea salt. Cook, stirring occasionally til veggies are cooked tender. Stir in cumin and turkey bacon. Stir in orange juice and turn off heat.
3.) Place spinach in a large bowl. Add sweet potatoes, warm dressing and sea salt & freshly ground black pepper to taste. Toss to combine. Serve immediately.
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