Broiled Sweet Potatoes with Spinach Salad
Broiled Sweet Potatoes with Spinach Salad - Vegetarian delight for discerning home cooks, with little time to spare
Healthy, because
Even smarter
Nutritional values
Sweet potatoes and spinach provide a lot of magnesium - great for good functioning of muscles and nerves!
Outside the season you can exchange the spinach for lamb's lettuce or rocket - then of course there is no need to cook it!
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 12 g | (40 %) |
| Vitamin A | 4.7 mg | (588 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 15.1 mg | (126 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 2,027 mg | (51 %) | ||
| Calcium | 498 mg | (50 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 12 mg |
Ingredients
- Ingredients
- 4 large Sweet potato (each about 200 grams)
- 1 ½ lbs baby Spinach
- salt
- peppers
- Nutmeg
- 2 ozs Parmesan
- 2 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- 1 Lime
- 1 Tbsp Maple syrup
- 2 Tbsps Tahini
- 1 Tbsp sesame oil
- soy sauce (to taste)
Kitchen utensils
Preparation steps
Scrub the sweet potatoes and boil in a pot of water until almost tender, 15-20 minutes. Drain and let cool.
While the sweet potatoes cook, remove tough stems from spinach and rinse well. Heat a large pot.
Add the spinach with water clinging to the leaves to the hot pot, cover and cook until wilted, 1-2 minutes. Drain, then season with salt, pepper and freshly grated nutmeg.
Grate Parmesan. Whisk together oil and vinegar and season with salt and pepper.
Rinse lime in hot water, wipe dry and finely grate the zest. Cut lime in half and squeeze out juice.
Mix lime zest and juice with maple syrup, tahini paste, sesame oil and soy sauce to taste. Season with salt and pepper.
Line a baking sheet with aluminum foil (or parchment paper). Cut sweet potatoes in half lengthwise, arrange cut sides up on sheet and top with the tahini mixture.
Cook sweet potatoes under preheated broiler until browned, about 5 minutes.
Mix spinach with oil and vinegar dressing. Sprinkle with Parmesan and serve with the sweet potatoes.
