Sweet Potato, Mushroom, and Spinach Salad

Image of Irina Kemiti
Rated 4.5 based on 2 customer reviews
Sweet Potato, Mushroom, and Spinach Salad
Sweet Potato, Mushroom, and Spinach Salad
Recipe Image for Print

Ingredients

  • 2 large sweet potatoes, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary, or more to taste
  • 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
  • 1 chile pepper, minced
  • 1 clove garlic, minced

Directions

  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. Mix sweet potatoes and mushroom-spinach mixture together in a bowl.
Mealthy tip:

To save on clean-up, line the baking sheet with parchment paper. A squeeze of lemon or lime right before eating gives this salad an extra pop. Top this salad with hard-boiled egg, chicken breast, bacon, or white beans for added protein and to make it a complete meal. This would also make a satisfying filling for tacos or a burrito, especially if you add crumbled queso fresco, goat cheese, or feta cheese.

Reviews

4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Greg Jones

Greg Jones says:

I love sweet potatoes, I've been eating more of it lately. This salad is definitely one of my favorite recipes. It's simple, yet has delicious flavors with the garlic and chile pepper cooked in with the mushrooms, tomato, and spinach. It's the perfect "warm" salad.

Image of Aja A

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.