| 10 | 35 | 413 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 2 |
| 1/2 tbsp | Balsamic vinegar (or to taste, for salad) |
| 2 tbsp | Extra virgin olive oil (1 tbsp for salad +1 for cooking, for drizzling on kumara) |
| 1/4 tsp | Black pepper (fresly ground) |
| 1/2 tsp | Sea Salt |
| 1 medium potato | Sweet potato (diced into cubes) |
| 3 leaf | Lettuce, romaine (chopped) |
| 8 tomato | Cherry Tomatoes (halved) |
| 4 medium | Radish (sliced) |
| 1/4 cup | Pine nuts, dried |
| 1/2 cup, crumbled | Feta cheese |
1. Pre-heat the oven to 350F (180C).
2. Place the sweet potatoes in a baking dish and drizzle with olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool when done.
3. Arrange lettuce, tomato and radishes in a serving bowl. Add the sweet potato once cooled. Sprinkle on some feta and pine nuts.
4. Finally, drizzle on some extra virgin olive oil and balsamic vinegar
Sweet Potatoes
are a great source of beta carotene which is converted into vitamin A in the body and is important for immunity and healthy vision!
| Meat Alternative | 0.5 |
| Milk Alternative | 0.8 |
| Vegetables | 2.2 |
