WWW.FREI-STYLE.COMSalad bowl with roasted sweet potatoes and figs
Ingredients
For the salad:
- 1-2 sweet potatoes
- baby leaf salad
- blackberries
- figs
- handful almonds
- vegan "goat" cheese (or goat cheese for a non-vegan option)
For the dressing:
- 3 Tbsp olive oil
- 2 Tbs balsamic vinegar
- 1 Tsp mustard
- 1 Tbsp fresh thyme
- 1 Tsp maple syrup
- salt
- pepper
Instructions
For the sweet potatoes:
- 1.Wash and cut the potatoes in slices (half a centimeter)
- 2.Brush them with a mixture from olive oil, paprika, salt & pepper
- 3.Heat a grilling pan, add more olive oil and grill the sweet potatoes from both sides until browned
- 4.You can add some fresh thyme leaves as well
- 5.Remove from the pan and set aside
For the almonds:
- 1.Keep the pan hot add more olive oil
- 2.Add the almonds, salt & pepper and roast until brown
For the Dressing:
- 1.Add all ingredients to a glass and shake well
- 2.Assemble the salad with the fresh figs, blackberries, roasted almonds and potatoes and crumbles of the cheese - Enjoy!
Notes
Tip from my kitchen: slice the sweet potatoes evenly and fairly thin (about ½ cm / 0.2 inch) so they brown nicely without staying raw inside. Toast the almonds straight in the still-hot pan – that way they pick up the roasted flavour. Shake the dressing in a jar until creamy, and add the figs and berries only at the very end so they don't get crushed. For a wholesome main, cooked quinoa, chickpeas or lentils make a wonderful addition.
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook