Yield 4 servings Number Of Ingredients 15 Steps:
Preheat the oven to 375°F (190°C). Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender. In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they’re not touching each other. Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted. In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached. In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third. Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well. Serve with more dressing if desired. Enjoy!
Time 55m Yield 2 serving(s) Number Of Ingredients 11 Steps:
Pre-heat the oven to 350°F. Place the kumara in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool. Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled kumara. Sprinkle on crumbled feta and pine nuts. Drizzle with olive oil and balsamic vinegar. Sprinkle with freshly ground black pepper.
Time 40m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil. In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat. Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.
Yield Makes 6 servings Number Of Ingredients 16 Steps:
Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes. Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.
More about “banana kumara sweet potato salad recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 220C (200C fan forced). Line a baking tray with baking paper and place kumara on prepared tray and drizzle with half the oil and bake for 20 minutes or until tender. Combine kumara with remaining ingredients in a medium bowl.
