Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 600grams sweet potatoes, scrubbed, cut into 3cm rounds
- 2teaspoons ground paprika
- 1/2 cup extra virgin olive oil
- 1/3 cup buckwheat
- 1/3 cup smoked almonds, coarsely chopped
- 2tablespoons baby capers, drained, finely chopped
- 2tablespoons continental parsley, chopped
- 60grams baby spinach leaves
- 1 cup Greek-style yoghurt
Nutrition per serving
2330kJ / 558Cal
2330 Kilojoules or 558 Calories
27% of daily energy intake*
Protein
11.7grams
Fat
39.8grams
Carbs
35.5grams
Sugars
12.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Simple and fresh, this easy-to-make baked sweet potato salad is perfect for a mid-week dinner.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place potato, paprika and half the oil in a large bowl. Season, then toss to combine. Transfer mixture to tray and bake for 25 minutes. Add buckwheat and almonds to tray in the last 5 minutes of cooking, to toast.
Step 2 of 3
Meanwhile, place capers, parsley and remaining oil in a bowl, whisking to combine. Season and set aside.
Step 3 of 3
Arrange potato, spinach, buckwheat and almonds on a platter, tossing to combine. Dollop over yoghurt and serve drizzled with dressing.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.