Dill Roasted Sweet Potatoes + Warm Spinach Salad
Ingredients
The roasted sweet potatoes
-
2
large
sweet potatoes
-
1
small
white onion
-
5
whole
garlic cloves
-
4
Tbsp
olive oil (or coconut oil)
-
¼
tsp
sea salt
-
¼
tsp
black pepper
-
1
large bunch
fresh dill (lightly chopped)
The salad
-
1
cup
fresh spinach
-
½
cup
bleu cheese (optional)
-
½
cup
toasted walnuts (optional)
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper or foil.
- Rinse and scrub the sweet potatoes, then dice them into 1-inch cubes.
- Dice the onion into rings and add it to the bowl with the sweet potatoes.
- Add the whole garlic cloves and olive oil, then toss to combine.
- Season with salt, pepper, and dill, and toss again until everything is well coated.
- Spread the mixture in a single layer on the baking sheet.
- Bake for 35-45 minutes until the sweet potatoes are soft and easily pierced with a knife.
- Serve immediately over a bed of fresh spinach, topped with bleu cheese and toasted walnuts if desired.
Nutrition Facts (estimated)
Servings
6
Calories
230
Total fat
9g
Total carbohydrates
35g
Total protein
3.7g
Sodium
100mg
Cholesterol
0mg
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