Cinnamon-Roasted Sweet Potato Salad With Cranberries & Pecans



“This sweet potato salad just sings with flavor, color and texture! It makes the most divine and satiating lunch or dinner – veggie friendly too!” — Jessical Sepel, JSHealth


Serves 2-4, as a side

You’ll Need:

  • 1-2 small sweet potatoes, washed and chopped into cubes
  • 1 tbs. olive oil
  • Sea salt and pepper
  • 1 tsp. ground cinnamon
  • 4 big handfuls of fresh rocket, washed
  • 1 tin organic lentils, rinsed and drained
  • ¼ cup pecans, roughly chopped
  • Handful of dried cranberries, roughly chopped

For the Tahini Drizzle:

  • 2 tbs. tahini paste
  • 1 lemon, juiced
  • 1 tbs. olive oil
  • 1-2 tbs. filtered water
  • Handful of fresh chopped herbs (I love parsley and mint)

Directions:

  1. Preheat oven to 360°F. Line a baking tray with baking paper.
  2. Add the chopped sweet potato to the baking tray and drizzle with olive oil. Season generously with salt and pepper, sprinkle with cinnamon, then add tray to oven for 30-35 minutes, or until sweet potato is golden and cooked through.
  3. Meanwhile, make the tahini drizzle by adding all drizzle ingredients to a bowl and whisking until smooth. Season with salt and pepper.
  4. Arrange rocket on a serving plate or wooden board then add roasted sweet potato. Spoon over lentils and tahini drizzle. Top with chopped pecans and dried cranberries.

As the founder of JSHealth, Jessica Sepel has helped people worldwide develop a healthier relationship with food with her Undiet approach – championing practical ways to achieve a balanced lifestyle.

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