Calories: 220

Protein: 4/128

Fats: 13/58

Carbs: 21/141

Fiber: 9/25

Ingredients:

• 150g Sweet Potato (Raw)
• 60g Avocado
• 20g Spinach
• 5g Olive Oil

Flavour Boosters:

• Red Onion, to taste
• Balsamic Vinegar, 2 tsp
• Lemon Juice, 2 tsp

Method:

1. Preheat oven to 200°C and line a baking sheet with parchment paper.

2. Cut sweet potatoes into cubes and add to a large bow with half of oil, salt and pepper. Toss sweet potatoes until evenly coated.

3. Transfer sweet potatoes to baking sheet and spread into 1 even layer. 

Roast in oven for 40-50 minutes, or until golden and crisped on the outside. Flip sweet potatoes halfway through roasting.

4. In the meantime, prepare vegetables: dice onion and avocado. Combine all vegetables in a large bowl with cooked sweet potato.

5. In a small bowl, whisk together remaining oil, balsamic vinegar, lemon juice, salt and pepper.

6. Pour dressing over salad and mix to combine.

7. *This meal can be stored in an air-tight container and kept in the fridge for 3-4 days. We recommend adding dressing at time of consumption.