INGREDIENTS
For the Sweet Potato:
1 large sweet potato
(peeled and diced into cubes)
1 TBSP olive oil
Pinch salt
For the Salad:
6 leaves romaine lettuce (chopped)
8 cherry tomatoes (halved)
4 radishes (sliced)
Handful crumbled feta cheese
Handful pine nuts
Dash extra-virgin olive oil for salad
Dash balsamic vinegar for salad
Sea salt to taste
Black pepper (freshly ground, to taste)
STEPS
1. Roast the Sweet Potato. Gather the ingredients.
2. Heat the oven to 350 F.
3. Place the sweet potato in a baking dish and drizzle with olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool when done.
4. Make the Salad. Gather the ingredients.
5. Arrange lettuce, tomatoes, and radishes in a serving bowl. Add the cooled cubes of roasted sweet potato. Sprinkle on some feta cheese and pine nuts.
6. Finally, drizzle some extra-virgin olive oil and balsamic vinegar on top. Lemon juice also works well. Adjust the seasonings with sea salt and freshly ground black pepper to taste.
2. Heat the oven to 350 F.
3. Place the sweet potato in a baking dish and drizzle with olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool when done.
4. Make the Salad. Gather the ingredients.
5. Arrange lettuce, tomatoes, and radishes in a serving bowl. Add the cooled cubes of roasted sweet potato. Sprinkle on some feta cheese and pine nuts.
6. Finally, drizzle some extra-virgin olive oil and balsamic vinegar on top. Lemon juice also works well. Adjust the seasonings with sea salt and freshly ground black pepper to taste.
TIPS
1. This is a quick, exciting dish to put together. Great after a long day at work.
Recipe adapted from:
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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