Despite my busy schedule this semester, I do still have a couple days a week where I can get home and spend some time making a warm lunch. Sure, there are plenty of warm options you can pack that travel well, but it’s not the same as when you cook it up and eat it right away.
This past week I had one of those afternoons. Although our fridge was looking a bit bare, I did manage to scrounge a few ingredients together, and ended up with a pretty tasty and nutrient filled lunch.
January isn’t exactly considered salad season, but salads don’t have to be cold dishes. Instead of lettuce, sauté some hearty greens (like kale), and instead of chopped fresh tomatoes and cucumbers, why not roast some root vegetables (sweet potatoes and golden beets are rather nice)?
Dress it up with a simple sauce (sweet chili) straight from the fridge, add a sprinkling of cheese (sheep’s milk feta) or nuts, and voila – an easy warm winter salad!
Roasted Sweet Potato & Beet Salad
- 1 small sweet potato, cubed
- 2 beets (I used golden), peeled and cubed
- 4 tsp avocado oil, divided
- 3 cups chopped kale (I used black kale)
- salt, pepper, and garlic powder (to taste)
- 2 tbsp crumbled sheep’s milk feta cheese
- 1 – 2 tbsp sweet chili sauce
1. Preheat oven to 425 degrees F.
2. In a medium bowl, toss sweet potato and beets with 2 tsp avocado oil and salt, pepper, and garlic powder to taste. Ensure they are evenly coated.
3. On a baking sheet, roasted for 20 – 25 min, turning once, until golden brown. Watch closely – you don’t want them to burn!
4. Heat a sauté pan over medium heat. Add the rest of the avocado oil and kale, and sauté until slightly wilted (3 – 5 min). Season with salt and pepper.
5. Layer the greens then roasted vegetables on a plate, top with crumbled feta, and drizzle with sweet chili sauce.
Do you ever get the chance to head home and make lunch during the week? What’s your favourite thing to make when you do?