Sweet Potato and Blueberry Salad
Recipe and image from Minimalist Baker
Ingredients
SWEET POTATOES
-
1 small sweet potato (can sub 1 large for 1 small // cut into 1/4-inch discs then halved // organic when possible)
- 0.5 Tbsp avocado or coconut oil (or sub water if avoiding oil)
- 0.5 pinch each salt and pepper
SALAD
- 2 cups mixed greens and/or endive
DRESSING
- 1.5 Tbsp lemon juice
- 0.5 Tbsp extra virgin olive oil (or sub water if avoiding oil)
- 0.5 pinch each salt and pepper
FOR SERVING
- 0.5 cup blueberries (or other seasonal fruit // organic when possible)
- 0.5 medium ripe avocado (chopped)
- 2 Tbsp (60 g) hummus, divided
- 1 Tbsp hemp seeds (optional)
- Fresh chopped parsley (optional)
Instructions
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Heat a larger skillet over medium heat. Once hot, add oil (or water), sweet potatoes, salt, and pepper and stir to coat. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
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Cook for 3-4 minutes. Then uncover and flip the potatoes to ensure even cooking. If browning too quickly, turn heat down to medium-low. Continue cooking until golden brown on both sides and tender – about 10-15 minutes total.
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In the meantime, prepare dressing by adding lemon juice, olive oil, salt, and pepper to a small jar or mixing bowl and shaking or whisking to combine. Taste and adjust flavor as needed, adding more lemon for acidity, oil for creamy texture, or salt and pepper for overall flavor. Set aside.
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To serve, divide greens between serving plates and top with roasted sweet potatoes, blueberries, avocado, hummus, hemp seeds (optional), and parsley (optional). Serve with dressing on the side.
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Enjoy immediately. Leftovers will keep (stored separately from the dressing) for 2-3 days, though best when fresh. I like storing my salad dressing at room temperature (up to 2 days).
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