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Sweet Potato and Red Bean Salad

Maria Gureeva

London

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Instagram: @earthofmariaa | earthofmaria.com

 

INGREDIENTS
 

1 large sweet potato, chopped
1 tbsp maple syrup
1⁄2 tsp salt
1⁄2 tsp black pepper

2 cups kale, chopped
1⁄2 cup fresh dill, chopped
7 oz cherry tomatoes, chopped
1⁄4 cup parsley, chopped
1⁄2 can red kidney beans, drained and rinsed
1 tbsp tahini
1 tbsp tamari
1 tbsp balsamic vinegar
Juice of 1⁄2 lemon
1⁄4 cup pecans, crushed

 

METHOD

  • Preheat the oven to 400°F.
     

  • Add the chopped sweet potato to a large mixing bowl together with the maple syrup, salt and black pepper. Roast in the oven for 15-20 minutes, until soft.
     

  • When the sweet potato is cooked, add it to a large mixing bowl together with the kale, dill, cherry tomatoes, parsley, red kidney beans, tahini, tamari, balsamic vinegar, lemon juice and pecans. Stir everything together and serve immediately.

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