Warm Sweet Potato, Mushroom and Spinach Salad

I was really impressed by this vegan sweet potato, spinach, and mushroom salad, and it must have been “hot” enough because Dan had no problems eating it It was light but filling, those sweet potatoes giving a true heartiness to this vegan dish.

Warm Sweet Potato, Mushroom and Spinach Salad

 

 Ingrédients

1 large sweet potato (orange) (300g)

– a dozen chestnut mushrooms (400g)

– 200g of spinach

– 2 jalepeno peppers

– a dozen cherry tomatoes (160g)

– apple cider vinegar

– cinnamon

– paprika

– salt

– olive oil

 Description

Slice the sweet potatoes into bite-seized cubes and place them on a baking tray. Drizzle with olive oil, salt, paprika and cinnamon.  Bake for 40 minutes at 200C, until they’re deliciously soft.

While these cook slice the mushrooms into pieces and gently stir fry them with olive oil, salt, two teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping). This should take about 7 minutes. Just before the end add the spinach and allow it to wilt. This is a very quick process, it will only take 2 or three minutes to become perfectly soft.

Slice the cherry tomatoes into quarters.

Source : deliciouslyella,com

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