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Sweet potato, millet and greens salad

June 12, 2017 By Mandarina Leave a Comment

Sweet potato and greens salad

Me and my salad obsession are back. This time I’m sharing with you an old love of mine “sweet potato, millet and greens salad”. This wholesome salad with earthy flavours was an “empty the fridge creation”. I had some leftover spinach and lettuce and a single sweet potato that was sleeping in my pantry for quite some days, so I had to invent something.

I stirred fried the sweet potato, hand chopped the spinach and lettuce and added some leftover cooked millet and voila, the salad base was ready.

Then it was “play with seeds and dressing, time”. I added some pepita and sesame seeds and prepared a simple dressing with lemon juice, fig balsamic vinegar, olive oil and tahini. It was so good, I couldn’t stop eating. Anyway, a salad a day keeps the doctor away, so who could blame me.

If you’re looking for other healthy and wholesome salads you may find many recipes on the blog.

Sweet potato and greens salad


Sweet potato and greens salad
Print

Sweet potato, millet & green salad

Prep 5 mins

Cook 30 mins

Total 35 mins

Author ejona

Yield 4 servings

Ingredients

Salad

  • 2 hands full of fresh spinach & lettuce
  • 1 medium sweet potato
  • 1/3 cup millet
  • 2/3 cup water to cook the millet
  • 1/4 cup pepita
  • Salt
  • Pepper
  • Chili flakes

Dressing

  • 1 tbs lemon juice
  • 1 tbs fig balsamic vinegar or any other balsamic vinegar
  • 1 tbs olive oil
  • 1 tbs tahini
  • 2 tbs water for the dressing

Instructions

  1. Start by cooking the millet and potato.
  2. In a small pan, at medium heat add millet, a pinch of salt and water. Bring to a boil, then lower the heat and cook for around 15 minutes. By this time, the millet should have absorbed all the water and should be quiet soft, while it still holds its shape.
  3. While the millet is cooking start cooking the sweet potato.
  4. Clean the potato, dry the moisture, keep the skin and cut it into small cubes. Add a bit of salt and pepper.
  5. In a big saucepan, over medium heat add a drizzle of olive oil and start cooking the sweet potatoes with the lid on. Cook for 15-20 minutes depending on the size you've cut the sweet potato cubes.
  6. Clean the spinach, remove the stems, chop by hand and put it in a medium bowl.
  7. Prepare the dressing by mixing the olive oil, balsamic vinegar, lemons juice, tahini and water in a small jar.
  8. Add the cooked sweet potato and millet over the greens. They both should be slightly warm, but not hot, otherwise, they would wilt the spinach.
  9. Add pepita, sesame seeds, salt, pepper and chilli flakes. At the end add the dressing and toss well.
  10. Enjoy with fresh whole wheat bread.

Notes

1 cup – a standard cup of 240 ml

 

Related

Filed Under: Fast & Easy, Savory, Super healthy Tagged With: delicious salad, healthy dinner, healthy lunch, how to make salads at home, millet, millet salad, salad, salad dressing, sweet potato, sweet potato salad, tahini, tahini dressing

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Welcome to Mandarina Yum!

mmMy name is Ejona Varangu and I am a full time researcher in the telecommunication industry, and part time food blogger. I blog from a small apartment in Tirana, Albania, where I live with my better half and our two cats Weirdo and Pixel.

I started cooking in late 2013, when I decided to live alone, and I missed the great homemade dishes that my mum prepared, before that, I couldn’t even boil an egg by myself. Little by little I started experimenting with new ingredients and techniques and I loved every single minute of it. Find out more…

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