Sweet Potato Spinach Salad

Quick (And Healthy) Sweet Potato Spinach Salad


• 1 sweet potato, peeled and cut into cubes

• 1 carrot, cut into cubes

• 1 small onion, cut into quarters

• 1 small beet, peeled and cut into cubes

• 1 tsp coconut oil

• 1 tsp harissa

• 1/4 tsp sea salt

• 1 avocado, peeled and diced

• 2 handful fresh spinach leaves

• 1 bunch fresh parsley, roughly chopped

• 1/2 cup lightly toasted nuts and seeds (I used walnuts and sunflower seeds)

• 1/2 cup feta cheese

• 1 tbsp tahini

• 1/2 lemon, juice only


  1. Preheat the oven to 175C/350F.
  2. Line a baking sheet with parchment paper and add the vegetables, drizzle with coconut oil, spice with harissa and salt, and toss to coat evenly.
  3. Roast for 15 mins, remove from the oven and set aside to cool.
  4. In a large bowl add the spinach leaves, parsley, feta, avocado, seeds and roasted roots, and toss to combine.
  5. Mix the tahini with lemon juice in a small bowl, then drizzle on top of the salad, and toss again.
  6. Serve immediately.

Print Recipe

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon