spinach and sweet potatoes

Hey you busy working professionals out there! Do you like spinach and sweet potatoes? If so, here is a healthy and simple recipe for you.

Organic spinach and red onions sauteed in olive olive and seasoned with a pinch of sea salt and fresh black pepper. Topped with roasted sweet potatoes cubes seasoned with fresh black pepper and drizzled with olive oil. Finished off with avocado and a sprinkle of toasted pumpkin seeds.

sweet potatoes

Photo Credit: Scrumptious Flavors by Nneka 

Ingredients needed (Serving for 1-2 people):

  • 1-2 medium sized sweet potato (Whole or already diced)
  • 2 cups of washed organic spinach
  • 1/2 of a red onion (Chopped)
  • 1 tablespoon of pumpkin seeds
  • 2 tablespoons of diced avocado
  • Fresh black pepper
  • Sea salt
  • olive oil

Kitchen utensils needed:

  • Medium-sized pyrex plate
  • Aluminum foil
  • Medium-sized saucepan
  • small saucepan

Instructions:

Baked/Roasted Sweet Potatoes

Pre-heat oven to 350 degrees.

Dice sweet potatoes into small to medium size cubes. Drizzle with olive oil and sprinkle a pinch of salt and freshly cracked black pepper.

Cover pyrex plate containing the sweet potatoes with aluminum foil and bake/roast for 20-25mins.

Sauteed Spinach

Using a medium sized saucepan and medium heat on a stove top, sauté chopped red onions with 4-5 tablespoons of olive oil. Season onions with a pinch of salt.

Add in and combine the spinach with the sauteed red onions. Sprinkle in a little bit more salt and fresh black pepper and sauté for an additional 2-3 mins. Turn off heat.

Toasted Pumpkin seeds

Throw in 2 tablespoons of pumpkins in a heated small sauce pan. Toast for 2-3 mins until the pumpkin seeds swells up and then turn off heat.

Plating

Using a wide medium bowl, scoop in the sauteed spinach and top it with the roasted sweet potatoes cubes and diced avocado. Finish off with a sprinkle  of roasted pumpkins seeds for crunchiness.

Bon Appétit!

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