Ingredients
20ozsweet potato,(2 medium) peeled, diced into 1-inch cubes
2tbspcoconut oil,or olive oil
1½tbspapple cider vinegar
1tbspbrown sugar,or use honey for paleo
½tspkosher salt
1tspcumin
1tspcurry powder
1red bell pepper,sliced into fine strips
¼small red onion,finely sliced
4cupsbaby spinach
2tbspolive oil
1½tbspapple cider vinegar
1tsphoney
1tspkosher salt
1tspcumin
1tspcurry powder
Preparation
Preheat the oven to 400 degrees F.
Mix the sweet potato with oil, vinegar, brown sugar, salt, cumin, and curry powder. Make sure the sweet potato is well coated, then place them onto a large non-stick baking tray.
Bake for 15 to 17 minutes. Toss then bake for an additional 15 to 17 minutes, or until cooked through.
While the sweet potato is cooking, mix the salad dressing together in a large bowl and add the onions.
Remove the roasted sweet potatoes from the oven and while still hot, toss them into the large bowl with the salad dressing and let cool before tossing with the bell pepper and spinach.
Divide equally between 4 plates.
