I love sweet potatoes. They are nutritionally equivalent to white potatoes but they add a lot more flavor which means you need less quantity to get better quality in terms of flavor. If you want to add protein and make it a meal, throw in some chicken breast to make it more substantial. Regardless, this recipe is a good low calorie healthy one with a bit of spice thrown in to help you keep warm in the cold winter months. I got this one from http://deliciouslyella.com. Enjoy!
As winter starts and the weather becomes colder and colder my body is starting to crave hot, filling dishes to keep it going through the day. And this warming, slightly spicy, sweet potato mushroom and spinach salad is just perfect for that. It tastes like real comfort food.
Everything on this plate will make your body love you, from the iron rich spinach to the B vitamin filled mushrooms, the anti-oxidant loaded tomatoes and the antibacterial jalapeño peppers. All the ingredients are just amazing. Although it’s the sweet potatoes that get me most excited. I love that they’re so amazingly filling like normal white potatoes but then they have these extra specially awesome health benefits as they’re bursting with all kinds of goodness. Not only are they one of nature’s richest sources of beta-carotene (super important for your body to…., but they’re also fantastic providers of Vitamins A and C, antioxidants, fibre, potassium, manganese and B6. As a result they have awesome anti-inflammatory properties and help to control your blood sugar. So there really are too many reasons to tuck into a huge plate of these deliciously sweet beauties!
Per serving: Total Calories – 166.5; carbs – 16.8g; protein – 4.5g; fat – 7g
With 1 grilled boneless, skinless chicken breast: Calories – 301.5; carbs – 16.8g; protein – 34.5g; fat – 9.3g
- 1 large sweet potato (orange)
- a dozen chestnut mushrooms
- 2 bowls of (cooked) spinach
- 2 jalenpeno peppers
- a dozen cherry tomatoes
- apple cider vinegar
- olive oil, 1 tbsp
Slice the sweet potatoes into bite-seized cubes and place them on a baking tray. Drizzle with olive oil, salt, paprika and cinnamon. Bake for 15-20 minutes at 190C, until they’re deliciously soft.
While these cook slice the mushrooms into pieces and gently stir fry them with olive oil, salt, two teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping). This should take about 7 minutes. Just before the end add the spinach and allow it to wilt. This is a very quick process, it will only take 2 or three minutes to become perfectly soft.
Slice the cherry tomatoes into quarters.
Once everything is cooking mix it all together and serve. Enjoy!
Reblogged this on My Meals are on Wheels.
Vinny Grette approves! This is indeed a super healthy delicious salad :):). Salads make beautiful presentations and that’s what I’m focusing on in my own current post.