1 large portion or as a side dish

Ingredients: 300 grams sweet potato (raw, peeled and cut into cubes), 250 grams chicory (hard core removed and finely chopped), 50 grams fresh spinach, 250 grams cherry tomatoes (washed and halved), 1 spring onion (cut into rings), 1 tbsp hemp seeds (optional) salt and pepper to taste. If desired, sprinkle the sweet potato (after roasting) with garlic powder.

Dressing: juice of ½ lemon, 1 teaspoon white tahini, 1 teaspoon (coarse) mustard, 1 teaspoon agave syrup (or more if you want it sweeter), salt and pepper to taste.

Step 1

Preheat the oven to 200 degrees and line a baking tray with baking paper.

Step 2

Place the sweet potato cubes on the baking tray and roast them in the oven for about 25-30 minutes.

Step 3

Take a large bowl and add the spinach, cherry tomatoes, chicory and spring onion. Mix this well with your hands.

Step 4

In a small bowl, combine the lemon juice, tahini, mustard and agave syrup. Stir well and season with some salt and pepper.

Step 5

You can now add the roasted sweet potato to your salad. Mix together.

Step 6

You add your dressing and hemp seeds last.

Step 7

Do you take your lunch out with you? Then let the sweet potato cool thoroughly and then take your dressing separately and add it when you are ready to eat.