In my veg box I had some great sweet potatoes and some flower sprouts, which is a cross between kale and Brussels sprouts. I decided to make a warm salad by roasting the sweet potatoes, steaming the flower sprouts, brown rice, and making a peanut dressing. This isn’t exactly quick and uses a lot of dishes, but it is easy!

Roasted sweet potatoes:

Preheat oven to 200C/424F. Peel and cube your sweet potatoes. Make a dressing out of canola/vegetable oil and equal parts (about a teaspoon) of ginger, cinnamon, cumin, and salt. Toss sweet potatoes in dressing and roast for about 30-40 mins depending on the size of your cubes.

Kale or flower sprouts:

Wash, cut, and steam until tender.

Peanut Dressing:

Ingredients:

5 tbsp peanut butter
5 tsp tahini
5 tsp soy sauce
2 tsp sesame oil
2 tsp honey or maple syrup
5 tsp rice wine vinegar or 1 tsp of lime juice
Water to thin it out

Method:

Put everything in a bowl and whisk until smooth and add water until you get the desired consistency. Adjust seasonings to taste.

Add some dressing to steamed greens and rice and mix. Add sweet potatoes and top with more dressing.