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Sweet Potato and Spinach Salad

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Sweet Potato and Spinach Salad

Sweet Potato and Spinach Salad - Potato salad with a difference - with the sweet variant of the popular tuber.

Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
390
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie390 kcal(19 %)
Protein8 g(8 %)
Fat17 g(15 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E10.3 mg(86 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.6 mg(43 %)
Folate80 μg(27 %)
Pantothenic acid1.6 mg(27 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C73 mg(77 %)
Potassium904 mg(23 %)
Calcium111 mg(11 %)
Magnesium76 mg(25 %)
Iron3.4 mg(23 %)
Iodine10 μg(5 %)
Zinc1.2 mg(15 %)
Saturated fatty acids3.6 g
Uric acid115 mg
Cholesterol2 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 slices
Bacon (20 g)
2
red Onions
8
800 grams
4 tablespoons
150 grams
baby Spinach
150 grams
Chickpeas (drained, canned)
2 tablespoons

Preparation steps

1.

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.

2.

Preheat the oven to 200°C (approximately 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.

3.

Rinse and dry the spinach. Rinse the chickpeas in a colander, and drain well.

4.

For the vinaigrette, mix the remaining oil with the vinegar. Season to taste with salt and pepper.

5.

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.