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Sweet potato, portobello & spinach salad
479 kcal per person
12g Protein
59g Carbs
22g Fat
11g Fiber
Ingredients
- ½ pound sweet potato (227 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 teaspoon thyme, dried (2 g)
- 2 portobellos
- ¼ red onion
- 4 ounces spinach (112 g)
- 1 tablespoon balsamic vinegar (15 ml)
Preparing this recipe
- Preheat the oven to 400°F (200°C).
- Cut the sweet potatoes into approximately ¾-inch cubes. Spread them out on a baking sheet lined with parchment paper. Drizzle with ⅔ of the oil and sprinkle with thyme, salt and pepper. Roast for about 25 minutes, stirring halfway through, until tender and lightly caramelized.
- Meanwhile, slice the portobello mushrooms into thick slices. Heat a grill pan over medium heat. Brush the mushrooms with the remaining oil and grill for about 4–5 minutes per side, until tender and marked with grill lines.
- Slice the onion into thin half-moons.
- In a large bowl, combine the sweet potatoes, portobellos, spinach and onion. Drizzle with balsamic vinegar and toss gently to coat. Season with additional salt and pepper to taste.
- Serve the salad at room temperature.
Tip van FitChef
1. For extra flavor, marinate the portobellos in a mixture of balsamic vinegar, garlic, and olive oil before grilling.
2. Blanch the sweet potato cubes for 3–4 minutes to speed up roasting.
