WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)
My daughter made me this salad once. She said that it was from the Meal-in-a-minute TV advert but this version doesn't use any Watties products. (Not that there is anything wrong with bottled sauces but I prefer to make my own dressing) This is a nice easy recipe that makes a good side dish to some steamed fish.
Provided by RonaNZ
Categories Yam/Sweet Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and cut the kumara into bite sized cubes.
- Toss in 2 tablespoons of olive oil and season with salt and pepper.
- Bake in the oven for 15 minutes at 200C/400°F.
- Mix the mustard, lemon juice, and zest for the dressing.
- Add the olive oil a tablespoon at a time, whisking between each spoonful.
- Add finely chopped dill.
- Season to taste with salt and pepper.
- Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
- Put the spinach is a large bowl.
- Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
- Add the dressing and orange segments and toss through.
- Serve slightly warm on a large plate and decorate with nasturtium flowers.
ROAST KUMARA SALAD
Love Kumara and Sweet Potato and this sounds like a very flavoursome recipe from Recipe+ As we are not fond of coriander I would use sweet basil.
Provided by ImPat
Categories Potato
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200C (180c fan forced).
- Line 2 large baking trays with baking paper and spread kumara over the prepared trays and sprinkle with the fennel seeds and then drizzle with the oil and season with sold and pepper to taste and then bake for 30 to 35 minutes or until lightly browned and just tender and then cool on the trays.
- Combine the kumara, pine nuts, currants and coriander in a large bowl.
- Whisk vinegar and extra oil in a small jug and pour over kumara mixture, tossing well to coat and then serve.
ROASTED KUMARA (SWEET POTATO) SALAD
Roasted sweet potato served on a bed romaine. Any nut can be subbed for the pine nuts, i.e. macadamia or pistachios.
Provided by Outta Here
Categories Yam/Sweet Potato
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350°F.
- Place the kumara in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool.
- Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled kumara.
- Sprinkle on crumbled feta and pine nuts.
- Drizzle with olive oil and balsamic vinegar. Sprinkle with freshly ground black pepper.
Nutrition Facts : Calories 421.8, Fat 36, SaturatedFat 6.5, Cholesterol 16.7, Sodium 546.6, Carbohydrate 21, Fiber 3.9, Sugar 7.5, Protein 6.9
ROASTED KUMARA (SWEET POTATO) SALAD
Steps:
- For dressing: Place all salad dressing ingredients in a food processor or mini chopper. Pulse to combine. Pour dressing into a small container and set aside until ready to use. Refrigerate any unused dressing. For salad: Preheat oven to 425 degrees. Peel sweet potatoes and dice into bite-size pieces. Toss potatoes with olive oil and season with salt and pepper. Spread in a single layer on a lightly greased baking sheet. Roast for 20 minutes, stirring gently after 10 minutes, until tender and crisp around the edges. Remove from oven and set aside to cool. In a large bowl, toss salad greens with mint and honey dressing. Add roasted sweet potatoes. Top with red onion, green onions, cilantro, and golden raisins. Serves 6-8.
POTATO AND KUMARA SALAD
Make and share this Potato and Kumara Salad recipe from Food.com.
Provided by ImPat
Categories Salad Dressings
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200C (180C fan forced).
- Line 2 baking trays with baking paper and place potato in a single layer on one prepared tray and drizzle with half the oil and season with salt and pepper and bake for 45 minutes or until golden and crisp and let cool.
- Place kumara on remaining tray and drizzle with remaining oil and season with salt and pepper and bake for 30 to 35 minutes or until golden and tender and then cool.
- Meanwhile heat a medium frying pan over high heat and add bacon and cook and stir for 3 to 4 minutes or until crisp and drain bacon on paper towels.
- Combine extra oil, vinegar, mustard and honey in a small crew top jar, seal and shake well to combine.
- Place vegetables in a large bowl and add onion, bacon, half the parsley and dressing. toss gently to combine.
- serve sprinkles with remaining parsley.
CHICKPEA AND KUMARA SALAD
Kumara is gold sweet potato. For this recipe you could substitute a can of washed and drained chickpeas in place of the dried. If using the dried chickpeas, they do need to be soaked in water overnigh tand then cooked for about an hour
Provided by Jubes
Categories Beans
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using the dried chickpeas- they do need to be soaked overnight. Place the chickpeas in a medium sized bowl and cover them with cold water. cover and refrigerate overnight.
- Drain the chickpeas and rinse them in fresh water.
- Preheat oven to 220°C or 200°C if using a fan-forced oven.
- Place chickpeas in a medium saucepan of boilingwater. Return to the boil, reduce heat and simmer, uncovered for approx one hour or until the chickpeas are tender. Drain the chickpeas.
- Meanwhile, toss the onion, capsicum strips, kumara cubes, unpeeled garlicand 4 teaspoons of the olive oil in a shallow baking dish. Bake, uncovered for approx 30 minutes, or until the kumara is tender. Cool for 10 minutes.
- Remove the two garlic cloves from the veges . Squeeze out the garlic into a large bowl. Discard garlic skins. Whisk in the remaining olive oil, lemon juice and mustard.
- Add the cooked chickpeas, roasted vegetables and spinach leaves to the garlic vinaigrette. Lightly mix to combine.
KUMARA SALAD
I love sweet potato and so healthy for a diabetic - this is a very simple recipe when you need a quick side dish.
Provided by ImPat
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 220C (200C fan forced).
- Line a baking tray with baking paper and place kumara on prepared tray and drizzle with half the oil and bake for 20 minutes or until tender.
- Combine kumara with remaining ingredients in a medium bowl.
ORANGE, KUMARA & TUNA SALAD (21 DAY WONDER DIET: DAY 4)
This is Day 4: Lunch, on th e21 Day Wonder Diet. You can use pumpkin instead of kumara if you like. It is best to prepare the ingredients to this salad the night before, then make the salad in th emorning for lunch. This lunch is to be followed by an afternoon snack of 125g strawberries.
Provided by Sara 76
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180C/160C fan-forced.
- Place kumara on oven tray, sprinkle with rind. Roast, uncovered, about 20 minutes. Cool.
- Combine kumara with remaining ingredients in medium bowl.
Nutrition Facts : Calories 392.3, Fat 3.4, SaturatedFat 0.8, Cholesterol 38.9, Sodium 973, Carbohydrate 63.6, Fiber 10.8, Sugar 25.4, Protein 28.7
KUMARA & CITRUS SALAD
Make and share this Kumara & Citrus Salad recipe from Food.com.
Provided by Kiwi Kathy
Categories Yam/Sweet Potato
Time 20m
Yield 6 serves, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook peeled kumara in salted water until tender.
- Drain. Slice kumara and place in a salad bowl.
- Break onion slices into rings.
- Peel oranges and remove all the white pith. Slice croswise.
- Add onion rings and oranges slices to the kumara.
- Place parsley, oil and vinegar into a jar and shake to combine.
- Pour dresing over the salad, toss gently and chill.
Nutrition Facts : Calories 179.2, Fat 9.1, SaturatedFat 1.3, Sodium 240.8, Carbohydrate 23.6, Fiber 3.9, Sugar 8.3, Protein 1.9
BANANA & KUMARA (SWEET POTATO) SALAD
Make and share this Banana & Kumara (Sweet Potato) Salad recipe from Food.com.
Provided by Jewelies
Categories Yam/Sweet Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in a little butter, cool.
- Peel and dice 2 medium kumera, cook in salted water till tender.
- Slice 6 medium banana's.
- Toss onion, kumera, green capsicum, saltana's and banana's together.
- Mix dressing and pour over the top of kumera/banana mixture.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #yams-sweet-potatoes #low-protein #healthy #5-ingredients-or-less #side-dishes #potatoes #vegetables #easy #beginner-cook #diabetic #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #inexpensive #healthy-2 #low-in-something #3-steps-or-less
You'll also love