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.

Paleo and tomatoes

In a strict paleo you don’t eat nightshades, so no tomatoes. I did place this salad in the paleo category though. A lot of people on Paleo do, maybe occasionally, eat tomatoes. Of course you should make your own choices.

AIP and tomatoes and seeds

In the elimination phase of AIP you leave out all nightshades and seeds So this salad is not AIP friendly.

Medical Medium and oil

On the Medical Medium you can choose 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 They will be a bitter less firm than. The asparagus can be steamed as well, or even eaten raw although I personally prefer them a bit softer. Make a dressing of orange juice and maple syrup.

Sweet potato salad with green asparagus, spinach and pine nuts

Meal salad of roasted sweet potato in olive oil and maple syrup. With fried green asparagus, tomato and pine nuts.

Rate Pin Print

Prep Time 3

Cook Time 30

Total Time 33

Free from beef, chicken, ferment, grains, legumes, nuts, pseudograins, seeds

Diet medical medium, paleo, vegan

Keyword BBQ, spring/summer

Cuisine European, Mediterranean

Course salad

Servings portions

Calories 369

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 green aparagus around 250 grams
1 large tomato or 2 smaller ones
2 large handsful spinach 125 grams
2 small handsfull pine nuts 40 grams
2 tbsp extra virgin olive oil
2 tbsp maple syrup
1 tsp chili flakes
1 tsp onion powder
½ tsp coriander seeds
½ tsp cumin seeds
½ tsp 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.