Sweet & Spicy Summer Salad
LunchThis salad has it all! A mix of sweet and spice and all things nice, it is an easy & tasty recipe, great for the summer months. You can eat this hot or cold, so it is a good option for lunches on the go!
Calories421kcal
Carbs75g
Protein9.2g
Fats9.2g
For Rest DayPerformance Benefits
This recipe is great for days when energy and carbohydrate needs are lower.
Health Benefits
Sweet Potatoes are high in fibre, which helps maintain a healthy gut. They also are high in beta-carotene (Vitamin A) and Vitamin C, 2 antioxidants that promote good immune function.
Expert Tips
Increase the protein content of this meal by adding meat/meat alternatives (e.g., chicken, mince, quorn, tofu).
Equipment
- 1 Roasting tray
- 1 Mixing bowl
- 1 Small saucepan
- 1 Knife
- 1 Chopping board
Ingredients
- 1 Sweet Potato (large)
- 1/2 can Chickpeas (drained)
- 125 g Mixed salad leaves
- 1 Pepper
- 2 tbsp Honey
- 40 ml Apple cider vinegar
- 1 tbsp Low-sodium Soy sauce
- 1 tbsp Hot-chili paste
- 1 tbsp Olive oil
- 1/2 Lime (juice)
servings
Instructions
- Cut the sweet potato and peppers into bite-sized chunks.
- Combine honey, vinegar, soy sauce and chili paste in a small saucepan. Bring to a simmer on a medium heat and cook, stirring occasionally until it has slightly thickened (just shy of syrupy!) for approx. 5-7 minutes.
- Toss the sweet potato and peppers with olive oil in a large baking dish, then brush with the glaze. Reserve any leftover glaze.
- Roast in the oven for approx. 20 minutes, until the edges start to char.
- Once roasted, transfer sweet potato and peppers to a bowl and mix with the drained chickpeas.
- Squeeze lime juice into the bowl, season with salt and toss to combine.
- Serve on a bed of mixed lettuce leaves.
- Drizzle any leftover glaze over the salad and enjoy!
Nutrition
Serving: 456gCalories: 421kcalCarbohydrates: 75gProtein: 9.2gFat: 9.2gSaturated Fat: 1.5gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 5gTrans Fat: 0.0006gSodium: 1590mgPotassium: 1233mgFiber: 1.8gSugar: 46gVitamin A: 1856ugVitamin C: 121mgCalcium: 135mgIron: 3.7mg
Tried this recipe?Let us know how it was!
