Image: Brittany via Eating Bird Food

Ingredients:


  • 1 large sweet potato (kumara), peeled and cubed
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cumin
  • freshly ground black pepper, to taste
  • 1 tablespoon coconut oil
  • 1 tablespoon raw honey
  • 2-3 handfuls of mixed salad leaves or baby spinach leaves, roughly chopped
  • 1 handful of snow pea (mangetout) sprouts, chopped into 3 cm (174 in) lengths
  • 6 baby zucchini (courgettes), peeled to make thin slivers
  • 6 asparagus spears, lower ends trimmed and discarded and the rest peeled to make thin  slivers
  • drizzle of Honey Wholegrain Mustard Dressing, to serve
  • 1 handful of activated pumpkin seeds

Directions

  1. Preheat the oven to 180°C (350°F).
  2. Line a roasting tray with baking paper.
  3. Place the sweet potato in a large bowl and sprinkle with the ground nutmeg, ground cumin and pepper and mix well.
  4. In a small bowl combine the coconut oil and honey, then pour the mix over the sweet potato and stir through, making sure all of the sweet potato is coated.
  5. Spread the sweet potato evenly over the tray and cook for 20 minutes or until golden brown, turning once during baking.
  6. Remove from the oven and set aside to cool.
  7. Place the mixed lettuce leaves, snow pea sprouts, zucchini and asparagus in a bowl and gently hand toss.

TIP: Use a potato peeler to peel the zucchini and asparagus into thin silvers.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.