I’ve started commuting again for work and I’m on a mission to always have a decent lunch with me. I made a big salad over the weekend and take a container every day. The spinach holds up well for leftovers and it’s the perfect filling salad. I used brown rice because I had some leftover from another meal but really, any grain would be delicious.

Roasted Sweet Potato, Spinach, and Grain Salad
Author: 
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 medium sweet potato
  • ½ medium onion, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 1 cup cooked grain (brown rice, quinoa, millet, etc)
  • 2-3 handfuls spinach
  • -------------------
  • 2 tablespoons lime juice
  • 1 tablespoons honey
  • 2 tablespoons olive oil
  • ¼ cup cilantro, minced
Instructions
  1. Preheat oven to 350˚. Peel sweet potato and cut in to ¼" cubes. Toss with 1 tablespoons olive oil, onion, and smoked paprika. Roast until tender, 25-30 minutes.
  2. Cook grain of choice- best done ahead of time or use left over grains. Let cool before using.
  3. Whisk together lime juice, honey,cilantro, and olive oil. Toss cooled grains with desired amount of spinach and dressing. Top with roasted sweet potatoes.

 

Tagged with →