Warm Sweet Potato, Mushroom and Spinach Salad

With Christmas over for another year, it’s hard to believe that we are already in the middle of January. Is it just me, or has the days flown by!? Nope, probably just me! One thing that I find difficult during the first month of the new year, is transitioning back to being healthy, especially after the good’ol christmas binge eating. No more using the excuse “Oh it’s Christmas, I’ll just have one more”, whilst reaching for the stash of chocolates. After consuming more than the usual intake, it’s a transition that I’m sure most of us find difficult.

In the past, when the clock striked midnight on New Years Eve, I ATTEMPTED crazy diets and ate the most boring salads. But did they work? No, of course they didn’t. It would only be a few days into the ‘new year, new me’ and I’d get bored with the food that I was consuming. This resulted in snacking and eating a tonne of crap, basically the opposite of what I set out to do in the first place. So this year, I’m not putting any pressure on myself! Instead, I’m just going to eat better and be more adventurous with my cooking.

I recently stumbled across this Warm Sweet Potato, Mushroom and Spinach Salad on Deliciously Ella’s website, and it has honestly been one of my favourite lunches/dinners to make! If you want to eat healthy but don’t know where to start, then this recipe is perfect! These ingredients can also be subsituted or more can be added until your heart is content!

Serves 2.

Ingredients:

  • 1 Large Sweet Potato
  • A dozen of Mushrooms
  • A handful of Spinach
  • One Bell Pepper
  • A dozen of Cherry Tomatoes
  • Apple Cider Vinegar
  • Paprika
  • Cinnamon
  • Salt
  • Olive Oil

 

Instructions:

First, set the oven to 180°, then begin to peel and wash the sweet potato. Once the potato is peeled, slice into small cubes. Place them onto a baking tray and add a drizzle of Olive Oil, Paprika, Cinnamon and Salt. Insert the tray into the oven and bake for 35 – 40 mins, until soft.

Whilst waiting for the potato to cook, begin to slice the mushrooms and pepper. Once this is done, throw them into a saucepan, add some olive oil, salt and two teaspoons of Apple Cider Vinegar. I usually being to stir fry these on a low heat, around 20 minutes after I’ve put the potato in the oven.

Whilst cooking the stir fry, slice the tomatos into quaters, ready to add to the dish at the end. After 10 minutes of stir frying, add the spinach and allow it to wilt. This doesn’t take long – 2 – 3 minutes! Once the spinach is soft, turn off the cooker and check the sweet potato.. at this point it should be ready!

Add the sweet potato and tomatos to the mix, and there you have it! A delicious stir fry!

As mentioned before, this is most certainly one of my favourite dishes to make at the moment! A warm salad that is actually enjoyable to eat during this supposedly ‘depressing[ time of the year – who knew!?

What has been your favourite dish to make this month? Leave me comment below!

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