Vegan Lunch you can take to work

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


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