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All seasons roasted sweet potato salad recipe
I was inspired by a lovely little cafe that I visit called Nest.
I loved the roasted seasonal vegetables they used, but they now specialise in lovely cakes and coffees, so I have to make my own and thought I would share this recipe with you too.
It's really simple and also easy to adapt, depending on what herbs and other veg you like - it can also be made differently throughout the year, hence the name!
Serves 2
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Prep time: 10 mins
Cooking time 40 Mins depending on your oven
Medium/high heat
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Ingredients
3 sweet potatoes or potatoes with skin on
2 courgette/zucchini
1/2 peppers
1 onion
1 clove of garlic (optional)
Butter/olive oil/coconut oil
Fennel seeds/cumin
Salad leaves - rocket is great
Fresh herbs you love
Method
1. Peel and cut up the sweet potatoes in to small pieces.
2. Cut up your other veg slightly larger so they cook at the same time. Add a clove of garlic if you wish.
4. In a baking dish, add your veg and mix together. Add a little coconut oil if you wish or olive oil or butter.
5. Sprinkle with a little fennel seeds.
6. Bake at medium to high heat for about 40 mins.
7. Sprinkle a few more herbs, mixing around halfway through the cooking time, and add a little more oil if you wish.
Optional additions and tips
You can decide how you serve your recipe - remember you
can add extra herbs if you wish, and you can allow to cool or enjoy it warm with a drizzle of olive oil if needed, on a bed of salad leaves.
You could add some hummus or pesto, or a drizzle of coconut yogurt or balsamic vinegar.
Goats cheese is also nice with this.