Even though it is freezing in the Southern Hemisphere, the cold weather won’t break my spirit to succeed in healthy eating. It is still hard to say no to a frothy cup of hot chocolate, and for now, that is my ultimate cheat… We’ll just leave it at that.
When I fill up with a Sweet Potato, Ginger and Almond Salad I feel less guilty about the treats and it is totally delicious and scrumptious. Bonus!
This delicious salad can be enjoyed warm or cold. It consists of roasted sweet potato, sprinkled with ground ginger and peppery olive oil, on a bed of greens, topped with chopped almonds. So simple right? It is also low carb, vegetarian and super easy to make!
Today, sweet potatoes are considered a super food since it has unbelievable health benefits. High in beta – carotene, vitamin A, vitamin C and loads of minerals, sweet potato are considered to be an ingredient low in toxins – taking the podium as a whole, clean source of goodness. Now if that doesn’t encourage you to try more sweet potato, nothing will! Ok, maybe this other awesome Sweet Potato Nacho recipe might convince you? Enjoy!
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings | servings |
- 2 large sweet potatoes peeled and roughly chopped in same size
- 10 ml ground ginger
- 30 ml olive oil
- 180 gr mixed lettuce 1 bag of lettuce
- 1/2 cup raw almonds chopped
- dressing of your choice to serve
Ingredients
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- In an oven safe baking dish, arrange the chopped sweet potato and sprinkle with ground ginger and olive oil.
- Roast until soft for 30-40 minutes at 180 degrees celsius. Leave to cool.
- Arrange the washed lettuce in a salad bowl. Top with cooled roasted sweet potato and chopped almonds. Season with salt and black pepper.
Hi, there seems to be no recipe here?
Hi Jagoda, I updated my page and the recipe is included! Thanks for letting me know and enjoy xoxo