Sweet Potato and Spinach Salad
Sweet Potato and Spinach Salad - Potato salad with a difference - with the sweet variant of the popular tuber.
Healthy, because
Even smarter
Nutritional values
This salad is packed with iron and antioxidants from the spinach and sweet potatoes.
Turn this appetizer salad into a light entree with the addition of a protein like grilled tofu or chicken.
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 904 mg | (23 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 slices Bacon
- 2 red onions
- 8 cloves garlic cloves
- 28 ozs Sweet potato
- 4 Tbsps olive oil
- salt
- peppers
- 6 ozs baby Spinach
- 6 ozs chickpeas (drained, canned)
- 2 Tbsps light balsamic vinegar
Preparation steps
Julienne the bacon. Peel the onions and cut into wedges. Peel the garlic and pass through a press. Rinse and peel the sweet potatoes. Cut into bite-sized pieces and mix with the onion, garlic, and bacon.
Preheat the oven to 400°F. Brush a baking sheet with 1 teaspoon of oil, and add the mixed vegetables. Season with salt and pepper, and bake for 20-25 minutes, or until golden brown.
Rinse and dry the spinach. Rinse the chickpeas in a colander, and drain well.
For the vinaigrette, mix the remaining oil with the vinegar. Season to taste with salt and pepper.
Remove the vegetables from the oven, and let cool slightly. Mix with the chickpeas and spinach. Divide onto 4 plates and drizzle with the vinaigrette.
