Sweet Potato and Rocket Leaves Salad

As I mentioned in one of my previous posts, I absolutely love sweet potatoes. I could literally have it everyday in different forms. Also, now that I think about it, there was a week where I planned a meal with sweet potato 5 days in a row…

All jokes aside, this recipe is super easy to make and super tasty. It tastes great warm or cold and can be served both for dinner and lunch. It involves the use of feta cheese however, so if your diet consists of plant based foods only, you can simply substitute this for a vegan alternative. This is what I used for my plant based portion of the meal using Violife Greek White Block.

This is a delicious vegan alternative to Feta cheese. It’s like a mix between feta and goats cheese and it’s super tasty!

Pre-heat the oven to 200°C/ 180°C Fan/Gas 6. As the oven is heating up, chop up the sweet potato into bite sized pieces and place it in a baking tray. Add 2 Tbsp of olive oil and sprinkle with rosemary. Toss the potatoes around until combined and place in the oven for approximately 40 mins or until soft.

While the potatoes are cooking you can prepare the dressing. Chop the cherry tomatoes in half, slice the red onion finely. Add both cherry tomatoes and red onion into a bowl and toss with 1 Tbsp of olive oil and 1 Tbsp of vinegar. I like to use apple cider vinegar, however other types of vinegar will taste good too. Lastly, season to taste with salt and pepper.

As the potatoes continue to bake, prepare your cheese and rocket leaves. If you’re using feta cheese, drain the water in the pack. You can either cut it into small cubes and set aside or crumble it on top of the assembled dish at the end. The same applies to the vegan cheese alternative.

Rinse the rocket leaves and dish out onto the plates.

Once the potatoes are soft, place a healthy handful of them on top of the rocket leaves. Top with the cherry tomatoes and onion dressing. Finally top with cubed or crumbled feta cheese.

Here are the ingredients you’ll need to make this delicious salad:

  • 1 Large Sweet Potato
  • 325g/ 1 Pack of Cherry Tomatoes
  • 1 Medium Red Onion
  • 1 Pack of Rocket Leaves
  • 200g Feta Cheese OR plant based alternative
  • 1 Tbsp Rosemary
  • 3 Tbsp Olive Oil
  • 1 Tbsp Vinegar
  • Salt and Pepper for seasoning

Sweet Potato and Rocket Leaves Salad

  • Servings: 2
  • Print

Author Rose Scented Soul

Ingredients

  • 1 Large Sweet Potato
  • 325g/ 1 Pack of Cherry Tomatoes
  • 1 Medium Red Onion
  • 1 Pack of Rocket Leaves
  • 200g Feta Cheese OR plant based alternative
  • 1 Tbsp Rosemary
  • 3 Tbsp Olive Oil
  • 1 Tbsp Vinegar
  • Salt and Pepper for seasoning

Directions

  1. Pre-heat the oven to 200°C/ 180°C Fan/Gas 6.
  2. Wash and chop up the sweet potato into bite sized pieces and place it in a baking tray. Add 2 Tbsp of olive oil and 1 Tbsp of rosemary. Toss the potatoes around until combined and place in the oven for approximately 40 mins or until soft. 
  3. Chop the cherry tomatoes in half, slice the red onion finely. Add both cherry tomatoes and red onion into a bowl and toss with 1 Tbsp of olive oil and 1 Tbsp of vinegar. Season with salt and pepper. 
  4. Drain the cheese of water and cut into small cubes. Leave on the side to add at the end. 
  5. Wash the rocket leaves and dish out on the plate. 
  6. Place soft cooked sweet potato on top of the rocket leaves. Dish out cherry tomatoes and red onion dressing.
  7. Top with cubed feta cheese. 

Enjoy!

Jo

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