A Sweet Potato Pomegranate Salad will add a touch of colour to your Christmas table this year.
Unlike other starchy vegetables, fibre-rich sweet potatoes are considered a good food for Type 2 diabetics. Especially when boiled. Because they have a lower glycemic index (GI), they won’t cause a spike in blood sugars like regular potatoes.
Pomegranates are rich in Vitamin C, potassium and fibre. Above all the juice contains antioxidants that help remove free radicals, protect cells from damage and reduce inflammation.
Combine these two awesome ingredients to make a sweet potato pomegranate salad. Boom! Now you have a very exciting dish.
What you’ll need:
Cinnamon Sweet Potatoes
2 medium sweet potatoes (kumara)
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp ground cinnamon
2 x beetroots (previously cooked & cooled)
100gm /3.5 oz leafy greens
12 small cherry tomatoes
1/2 pomegranate with seeds removed
1/2 cup goats feta (approx 55gm/2 oz) cut into small cubes or crumbs (optional)
1 tbsp fresh mint
1 tbsp pumpkin seeds and
1 tbsp sunflower seeds
First of all, preheat oven to 220°C/430°F
Peel, wash and cut sweet potato into large cubes.
In a large bowl place the olive oil, balsamic vinegar and cinnamon to coat the sweet potatoes. Place sweet potatoes into the marinade and toss until evenly coated.
Place the sweet potatoes on a baking tray and sprinkle with Himalayan salt. Bake for 15 minutes then flip the potatoes over and bake for another 10-15 minutes until tender and golden brown.
While the sweet potatoes are cooking prepare the rest of the salad.
Assemble the salad in a large bowl or platter. Add lettuce to the bottom layer, topped by the sweet potato, beets, cherry tomatoes and pomegranate seeds.
Top with feta and fresh mint. Finally sprinkle with pumpkin and sunflower seeds. Lastly drizzle with olive oil if desired.