Sweet potato salad with green asparagus, spinach and pine nuts
Delicious sweet meal salad. Roasted sweet potato in olive oil and maple syrup with harissa herbs. And with stir fried green asparagus, tomato and pine nuts.
Medical Medium and oil
On the Medical Medium you can choose to eat fatfree (level 5) and to leave out oils, including healthy ones like extra virgin olive oil. Here you can leave the oil out if you don’t roast the potato’s but cook or steam them. The asparagus can be steamed as well, or even eaten raw. Make a dressing of orange juice and maple syrup.
Sweet potato salad with green asparagus, spinach and pine nuts
This recipe may contain
affiliate linksMeal salad of roasted sweet potato in olive oil and maple syrup. With fried green asparagus, tomato and pine nuts.
Equipment
- oven at 390F or 200C
- bakingdish or oven tray with parchment
- wok or large frying pan
Ingredients
- 2 cups sweet potato 400 grams
- 2 cuos asparagus (green) around 250 grams
- 1 large tomato or 2 smaller ones
- 2 large handsful spinach 125 grams
- 2 small handsfull pine nuts 40 grams
- 2 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tsp chili flakes
- 1 tsp onion powder
- ½ teaspoons ground coriander seeds
- ½ teaspoons ground cumin seeds
- ½ teaspoons garlic powder
- 2 pinches Celtic sea salt or to taste
Instructions
- Preheat the oven to 390F (200C).
- Peel the sweet potatoes.
- Mix the maple syrup, olive oil and spices in a bowl. Except for the chili flakes, which are for the asparagus.
- Mix the potatoes with the marinade. Spread them out in an oven dish and place half an hour in the oven.
- When the potatoes are ready, let them cool and then start the rest.
- Roast the pine nuts. Then remove them from the pan and set aside.
- Wash the green asparagus and cut them into pieces. Cut away the woody part at the bottom. This will usually be about 2 centimeters.
- Fry the asparagus pieces with olive oil, chili flakes and salt.
- Tear the spinach into pieces and mix in the bowl where you marinated the potatoes. Add an extra dash of olive oil and mix.
- Wash and cut the tomato and add. Add the cooled potatoes and the asparagus.
- Spoon onto plates and top with the pine nuts.
Notes
For fatfree steam the sweet potatoes for 20 minutes and the asparagus for 5 or leave them raw.
Nutrition
Calories: 328kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 487mg | Potassium: 776mg | Fiber: 6g | Sugar: 20g | Vitamin A: 20031IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 2mg
Did you make this salad or do you have any questions? Just leave a comment!