Roasted Sweet-Potato and Wheat Salad
This Roasted Sweet-Potato and Wheat Salad is a healthy and delicious dish that's perfect for lunch or dinner. It's packed with fiber, protein, and nutrients, thanks to the sweet potatoes, farro, and leafy greens. It's also vegan and gluten-free, making it an excellent option for people with dietary restrictions. People with a nut allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
238 kcal
Protein
7 g
Carbs
47 g
Fat
4 g
Fiber
9 g
Ingredients
Baby Spinach
0.5 cup chopped (100g)
Fresh Parsley (chopped)
1 tbsp (5g)
Olive Oil
1 tsp (5g)
Balsamic Vinegar
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Sweet potato, brown skin
200 gms (200g)
Dalia, Raw (Broken wheat)
50 gm (50g)
Instructions
Preparation
-Cook broken wheat dalia for 20-30 mins
Cooking Steps
Preheat the oven to 400°F (200°C).
Spread the sweet potato cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
Roast the sweet potatoes in the preheated oven for 20-25 minutes until they are tender and golden brown.
In a large mixing bowl, combine the roasted sweet potatoes, cooked wheat dalia, baby spinach.
In a small mixing bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss to combine.
Garnish the salad with chopped fresh parsley.
Serve immediately.