Hi guys! It’s World Vegetarian Day today! Thought in honour of this occasion I’d make a super-vegetarian salad, and the salad company Florette asked me to collaborate with them for their salad recipe campaign so I invented this ridiculously healthy concoction as a way of honouring Florette and well… actually eating something healthy for once. Damn sweet tooth.
I also thought that the sweet potato and beans would be a nice welcome to autumn (or Fall, as my trans-Atlantic friends like to say) as it’s October now, can you believe, and my favourite time of year. Honestly though, I can drink lattes again, the leaves are all beautiful and crunchy, there are loads of holiday events coming up, and I can wear all my favourite big old jumpers again, what’s not to love?! Let me know in the comments below if you have a favourite Autumnal recipe you’d like me to make and I’ll get straight on it, my favourite thing to do when it’s miserable outside is cook up copious amounts of comfort food :)
One big handful of salad leaves (I used Florette’s “baby leaves” mix, and they were lovely, fresh and a perfect base for this salad. Also it had loads of baby spinach in it, which is great for me as they’re bursting with iron)
One small sweet potato, cubed
Half a tin of kidney beans
Two tablespoons of olive oil
One portion of rice
One teaspoon of mixed spices. I used: paprika, cumin, salt and black pepper
Juice of half a lime
- Preheat the oven to 200 degrees and sprinkle the cubed sweet potato with one tablespoon of the olive oil. Roast for around half an hour, until soft, golden and caramelised.
- Meanwhile, cook the rice for 10 minutes until fluffy. Heat the remaining oil in a frying pan, and cook the beans with the spices until piping hot.
- Put the salad leaves on the bottom of a bowl, then mix all of the other ingredients on top of them, squeezing the lime juice over the top.