A delicious and elegant salad that not only looks good but also tastes exceptionally well. It has the best of everything: roasted sweet potatoes with spicy paprika for a sweet and spicy flavor, velvety avocado, creamy and salty feta, juicy pomegranate seeds, arugula with a nutty note, and crispy roasted sunflower seeds. Drizzled with a honey-mustard dressing, it is an excellent meal. Baking the sweet potatoes takes about 25 minutes, giving you enough time to prepare the remaining ingredients and the sauce. The salad is very quick and easy, you don’t have to make much effort and you can still have a healthy and deliciously filling meal. Be sure to try out this recipe! ?
* Recipe can also be made using vegan ingredients.
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Salad with baked sweet potato, avocado and feta
Ingredients
- Vegan version:
1 large sweet potato (approx. 300-350 g)
1/2 teaspoon ground hot paprika
Salt and pepper to taste
2 teaspoons oil or olive oil
1 packet of rocket salad
1 large, ripe avocado
100 g feta *
Pomegranate seeds (1 small or 1/2 large pomegranate)
.
—INGREDIENTS FOR THE DRESSING:
2 teaspoons honey *
2 teaspoons honey mustard *
1/2 teaspoon lemon juice
1.5 tablespoons olive oil or oil
.
Vegan Feta
Molasses or maple syrup
Vegan mustard
Directions
- Preheat the oven to 200 degrees C. Peel the yams and cut them into larger cubes. Mix them with olive oil, hot pepper, salt and pepper. Place them on a baking tray lined with baking paper and bake for about 25 minutes until soft.
- In the meantime, roast the sunflower seeds in a dry frying pan until golden.
- Arrange the arugula on a large plate or platter. Add the diced feta, pomegranate seeds, avocado and roasted yams. Sprinkle the whole thing with sunflower seeds.
Ready! Enjoy!
