Cinnamon-Roasted Sweet Potato Salad with Cranberries & Pecans

Sweet potato salad

This sweet potato salad just sings with flavour, colour and texture! It makes the most divine and satiating lunch or dinner – veggie friendly too! Make for your next family or friend gathering – I promise it’ll be a hit!

 

Cinnamon Roasted Sweet Potato Salad with Cranberries & Pecans

 

Serves: 2-4

 

Ingredients:

  • 1-2 small sweet potatoes, washed and chopped into cubes
  • 4 big handfuls of fresh rocket, washed
  • 1 tin organic lentils, rinsed and drained
  • 1 tbsp olive oil
  • 1 tsp ground cinnamon
  • Sea salt and pepper
  • 1/4 cup pecans, roughly chopped
  • Handful of dried cranberries, roughly chopped

 

Tahini Drizzle

  • 2 tbsp tahini paste
  • 1 lemon, juiced
  • 1 tbsp olive oil
  • 1-2 tbsp filtered water
  • Handful of fresh chopped herbs (I love parsley and mint)

 

Method:

  1. Preheat oven to 180°C.
  2. Add chopped sweet potato to a lined baking tray and drizzle with olive oil. Season generously with salt and pepper, sprinkle with cinnamon, then add tray to oven for 30-35 minutes, or until sweet potato is golden and cooked through.
  3. Meanwhile, make the tahini drizzle by adding all drizzle ingredients to a bowl and whisking until smooth. Season with salt and pepper.
  4. Arrange rocket on a serving plate or wooden board then add roasted sweet potato. Spoon over lentils and tahini drizzle. Top with chopped pecans and dried cranberries.

 

My 8-week Program is full of delicious, healthy recipes for you to try. To find out more, visit theprogram.jessicasepel.com

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