Sweet Potato, Mushroom, and Spinach Salad

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Irina Kemiti Website
Rated 4.0 based on 1 customer reviews
Sweet Potato, Mushroom, and Spinach Salad
Sweet Potato, Mushroom, and Spinach Salad
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  • 2 large sweet potatoes, chopped
  • 2 tablespoons olive oil
  • 1 to 2 tablespoon fresh rosemary
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 pound white button mushrooms, sliced
  • ½ pound cherry tomatoes, halved
  • 7 ounces fresh spinach, washed
  • 1 chile pepper, minced
  • 1 clove garlic, minced


  1. Preheat oven to 400°F (210°C).
  2. Toss sweet potatoes with 2 tablespoons olive oil in a bowl to coat. Season sweet potatoes with rosemary, salt, and pepper and toss; spread onto a baking sheet.
  3. Bake in preheated oven until tender, about 35 minutes.
  4. Heat 2 tablespoons olive oil over medium-high heat. Fry mushrooms in hot oil until soft, 3 to 4 minutes; add tomatoes and continue cooking for another minute. Stir spinach, chile pepper, and garlic into the mushroom mixture; cook until spinach wilts, 2 to 3 minutes. season mixture with salt and pepper.
  5. Combine sweet potatoes and the mushroom-and-spinach mixture in a bowl and mix.
Mealthy tip:

To save on clean-up, line the baking sheet with parchment paper.


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Image of Aja A
September 11, 2017 at 6:32am

Aja A says:

Great Paleo saute that I pair with my baked pork chops. It's a nice rustic side that will honestly please a vegetarian just with a fried or poached egg on top.