Sweet Potato, Goat’s Cheese and Pecans
Nutrition per serving
Calories | 674 kcal |
Protein | 18.8 g |
Carbs | 27.7 g |
Fats | 55.9 g |
Saturated Fat | 16 g |
Monounsaturated Fat | 27.8 g |
Polyunsaturated Fat | 9.3 g |
Sugars | 8.8 g |
Fiber | 7.3 g |
Sodium | 326 mg |
Ingredients
Sweet Potato | |
Beetroot | |
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Balsamic Vinegar | |
Goats Cheese | |
Pecan Nuts (chopped) | |
Olive Oil | |
Seeds, sunflower seed kernels, dried | |
Mixed Salad Leaves |
Preparations
1. Preheat oven to 200 C (390F).
1. Preheat oven to 200 C (390F).
2. Wash the sweet potato skin and chop into 3 cm pieces.
3. Peel/chop the beetroot into 2cm pieces.
4. Finely chop the spring onion.
Cooking Instructions
1. Place the sweet potatoes into a bowl with ½ a tbsp of olive oil and a pinch of salt and pepper. Mix well to coat, then evenly layer onto a baking tray. Cook in the oven for about 15 minutes until tender.
1. Place the sweet potatoes into a bowl with ½ a tbsp of olive oil and a pinch of salt and pepper. Mix well to coat, then evenly layer onto a baking tray. Cook in the oven for about 15 minutes until tender.
2. To the same bowl, add the beetroot with a tsp of olive oil and a pinch of salt and pepper and mix to coat. Add the beetroot to the baking tray with the sweet potatoes and cook for about 10 minutes until cooked through.
3. Meanwhile, to make the dressing, in a bowl, mix a ½ a tbsp of olive oil, ½ a tbsp of balsamic vinegar and a pinch of salt and pepper.
4. Remove the sweet potatoes/beetroot from the oven once cooked and set aside for a few minutes to cool.
5. Add the mixed salad to a mixing bowl, along with the cooked vegetables, spring onions and sunflower seeds. Pour the dressing over the top and gently mix to coat.
6. Serve in a large bowl with the goat´s cheese and pecans sprinkled over the top.