Ingredients
-
20,2
-
2,1 1/2
-
1 1/2,1
-
1,1
-
1/2,1
-
1,1
-
1
-
1
-
1/4
-
4
-
-
-
-
-
Directions
Roasted sweet potatoes, seasoned with curry and spices, then tossed with bell peppers, baby spinach and a flavorful vinaigrette.,,I was asked to lighten this recipe from a missionary working in Ecuador. Her mission there is to help teach women how to eat healthier and lose weight, and shes been translating my recipes for them and showing them how to change the way they cook. I was so touched by this because I love giving back, so I was happy to play around with this recipe. I did some research and found in New Zealand, sweet potato are known as Kumara, so Im guessing the origins of this recipe came from there.
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Steps
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1
Done
|
Mix the Sweet Potato With 2 Tbsp of Oil, Vinegar, Brown Sugar, Salt, Cumin and Curry Powder |
|
2
Done
|
Make Sure the Sweet Potato Is Well Coated, Then Them Onto a Large Non-Stick Baking Tray. |
|
3
Done
|
Bake 15-17 Minutes, Toss Then Bake For Additional 15-17 Minutes, or Until Cooked Through. |
|
4
Done
|
While the Sweet Potato Is Cooking, Mix the Salad Dressing Together in a Large Bowl and Add the Onions. |
|
5
Done
|
Remove the Roasted Sweet Potatoes from the Oven and While Still Hot, Toss Them Into the Large Bowl With the Salad Dressing and Let Them Cool Before Tossing With the Bell Pepper and Spinach. |
|
6
Done
|
Divide Equally Between 4 Plates. |
