February 23, 2021
Spinach Salad With Roasted Sweet Potatoes, White Beans & Basil
Spinach Salad With Roasted Sweet Potatoes, White Beans & Basil
Nice fresh salad to enjoy in the warmer weather. You can enjoy it as a main or as a side dish.
Bon Appetit!!
INGREDIENTS
- 1 sweet potato (12 ounces), peeled and diced (1/2-inch)
- 5 tablespoons extra-virgin olive oil, divided
- ½ teaspoon ground pepper, divided
- ¼ teaspoon salt, divided
- ½ cup packed fresh basil leaves
- 3 tablespoons cider vinegar
- 1 tablespoon finely chopped shallot
- 2 teaspoons whole-grain mustard
- 10 cups baby spinach
- 1 (15 ounces) can low-sodium cannellini beans, rinsed
- 2 cups shredded cabbage
- 1 cup chopped red bell pepper
- ⅓ cup chopped pecans, toasted
METHOD
Step 1
Preheat oven to 425 degrees F.
Step 2
Toss sweet potatoes, 1 tablespoon oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt together in a large bowl. Transfer to a large rimmed baking sheet and roast, stirring once, until tender, 15 to 18 minutes. Let cool for at least 10 minutes.
Step 3
Meanwhile, place basil, the remaining 1/4 cup oil, vinegar, shallot, mustard, and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth. Transfer to the large bowl. Add spinach, beans, cabbage, bell pepper, pecans, and the cooled sweet potatoes. Toss to coat.
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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