Colorful Sweetpotatoe Salad

Once again, who has said that salads has to be less filling and boring? This one is a real lifesaver, quick and easy and possible save in the fridge for a couple of days.

Servings: 2

Ingredients:

1 cup wild rice

1 sweet potato

1 tsp olive oil

2 tbsp chopped parsley

Salt & pepper

1 red capsicum

2 handful fresh spinach

1 avocado

Method:

Boil the rice. Put the sliced sweet potatoe in the oven with some olive oil, parsley, salt and pepper. Let it bake until the sweet potato is soft, around 20 minutes. Follow the instructions for the rice and let it cool when done. Put some spinach and chopped capsicum in two bowls. Add the rice and sweet potato and top it with a sliced avocado.

Eat slowly and enjoy!

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