Not so long ago my friend Sarah introduced me to this fabulous combo: roasted sweet potato and avocado. Have you tried them together? Such a good combo! I highly recommend you give it a try because I can guarantee you’ll love it! Since I always have sweet potatoes and avocados on my counter, I make this salad quite often, with some variations here and there, depending on what else I have around 😉
So, this is a super super easy salad, and more than a recipe I guess it’s an idea or suggestion because there’s no science behind it 😉
– Sweet Potato
– Cremini Mushrooms
– Organic Edamame (Sometimes I use chickpeas or lentils)
– Coconut Oil
– Salt, pepper and rosemary leaves to taste
What to do:
. Preheat the oven to 400
. Peel the potato and cut it in small squares. Place in a baking pan and drizzle with coconut oil, salt, pepper and rosemary leaves. Roast for 20 min and then flip them around and roast for another 20 min.
. Wash the mushrooms and slice them in 4 pieces (as if you were cutting a cake). Sautee them with the lid on for about 5 minutes in coconut oil, some salt and pepper.
. Once your potatoes and mushrooms are ready, just combine all ingredients. There’s no need for a vinaigrette as the liquid from the mushrooms adds a very nice flavour to the salad 😉