Spiced Sweet Potato Salad
4 large sweet potatoes
½ cup extra-virgin olive olive
Himalayan salt and black pepper
¼ cup red wine vinegar
1 medium red bell pepper, cored, seeded and quartered
2 teaspoons ground cumin
1 tablespoon grated orange zest
½ cup sliced spring onion
½ cup chopped fresh mint leaves
1 or 2 fresh minced chilli or jalapeno
¼ cup raisins
1/ Preheat oven to 200°C. Peel the sweet potatoes and cut into bite sized cubes. Place on a baking sheet, drizzle with two tablespoons of oil and toss to coat. Sprinkle with salt and pepper, roast occasionally turning the pieces. Roast until crisp, brown and tender.
2/ Make the dressing while the potatoes cook, put the remaining oil in a blender with vinegar, bell pepper, cumin, and zest. Add salt and pepper and puree until smooth.
3/ Toss the warm potatoes with the spring onion, mint, chilli and raisins. Add dressing, toss and coat.
4/ Serve at room temperature
Make an investment into your health today, Our weight loss programs combine our signature teatox, exercise guides and a nutrition plan to assist and maintain weight loss.