Yes – those that you see in the picture are sweet potatoes.
They’re the white flesh variety of sweet potato which I tried for the very first time in this recipe thanks to good ol’ Tesco who decided to make this substitution in my latest online food shop.
Not what I wanted but I’m always up for trying something new.
They taste a lot like the traditional orange-fleshed sweet potatoes but they’re not as sweet and they tend to be firmer when cooked. In terms of flavour and texture, both my husband and I actually found them very similar to parsnips!
So, for today’s recipe, you have 3 options: you can give white-fleshed sweet spuds a try, you can go with the orange variety or you can substitute with parsnips.
All 3 vegetables will work a treat in this warm and mega-healthy autumn salad that can stand alone or work as part of a meal.
A mega-healthy autumn salad that can stand alone or work as part of a meal.
- 700g white-fleshed sweet potatoes, orange-fleshed sweet potatoes or parsnips, cut into wedges
- 1 tbsp extra virgin olive oil, plus extra for drizzling
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1 medium head of broccoli, floreted
- 250g cooked puy lentils
- 2 large handfuls of fresh coriander, chopped
- Salt and pepper for seasoning
- Pre-heat the oven to 200C. Place the potatoes on a roasting tray, drizzle with the olive oil, add the dried herbs and mix well until evenly coated. Roast in the oven for 40 minutes, flipping the wedges half-way through.
- While the potatoes are roasting, steam the broccoli florets for 10 minutes using an electric steamer or a steamer basket until cooked through but still crunchy. If you don’t have a steamer, you can boil the broccoli until tender. Drain well and set aside.
- Once the wedges are ready, add the broccoli and the cooked puy lentils to the tray, drizzle with a little olive oil, mix well and return to the oven for 5 minutes to warm up our salad.
- Remove the tray from the oven, stir in the chopped coriander and season to taste with sea salt and black pepper. Serve warm on its own or with brown rice on the side.
Suitable for vegans
Do you ever use roasted root vegetables in salads? Do you have a kick-ass warm salad recipe you wish to share? Please comment below!