Sweet Potato, Rocket & Baby Spinach Salad

I have a weak spot for sweet potatoes.  I just can’t stop eating it!  Any recipe with sweet potato is worth trying.  So, when Miss D came from Sydney for a week, she kept on saying about how delicious her sweet potato salad with balsamic and sweet chilli dressing was, I can’t stop thinking and drolling about it.  Miss D didn’t get a chance to make it, but she did tell me that the dressing was just balsamic and sweet chilli sauce.  So, here it is, inspired by Miss D, this is my version of her sweet potato salad.  I have tried making it 3 times so far, and I must admit, this is my favorite salad at the moment.  I can eat a huge portion of it!  (without feeling guilty)

The first 2 times that I made, I halved the sweet potato lenghtwise and sliced it thinly.  But i found that when it’s roasted and I tossed it with the greens and the dressing, some of them become quite mushy.  So today, I cubed them and that way they hold their shape better.

Ingredients

2 medium sweet potatoes, cube 1cm x 1cm (I usually do more, the kids loves eating it, great snack for them!)

1 red onion, halved and sliced thinly

150g of rocket and baby spinach

1 tbs olive oil

sea sald

Dressing

2 tbs sweet chilli sauce

1 tbs balsamic vinegar

For the dressing simply mix the sweet chilli sauce and the balsamic vinegar in a small bowl.

Preheat oven to 200 C.  In a large bowl toss the sweet potato cubes with the olive oil.  Line the baking tray with some grease proof paper.  Pour the sweet potato cubes onto the tray and spread them out evenly.  Season the sweet potato with a little sea salt.  Bake in the oven for 15 minutes.

In the same bowl, toss the red onion with the left over olive oil in the bowl, it should be enough, you don’t want too much oil, or it will make the veges really greasy.  When the 15 minutes is up, add the onion into the sweet potato and toss everything.  Return it to the oven and bake for another 15 minutes.

In a large salad bowl, prepare your rocket and baby spinach, toss a little of the dressing into the greens.  Then pour in the sweet potato, onion and remaining dressing.  Toss everything together gently.

I like them warm, and I have never have them cold… so far we don’t have any leftover!

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Home Sweet Home

We are finally back home after almost 1 month away in Perth. We had such a relaxing time, Jayden loved having so many people in the house, especially the last week when we had our Grandma, Aunt and Uncles from Indonesia. He loves doing “Rollovers” with Aunty Caroline, playing and fighting with Jie jie Stella and annoying Grammy & Grampy (Jayden’s new name for Grandma & Grandpa)

Having said that, this time it was also a time of grief for our family, as we lost our beloved uncle last week from a terminal illness. It was difficult to see him suffer – he was in constant pain and within a week he had lost so much weight and lost his speech and wasn’t able to move. He was only 60. It really reminded me of when we lost my mother in law 3.5 years ago… We pray for God’s comfort and strength for my Aunt and my cousins and their families through this sad time…and we thank God again and again for His blessings over our family.

3 kids all in 1 car after the funeral

On a happier note – I think Jayden misses Stella already. He was looking for her today. Here are more photos of the kids together last week 🙂

Stella showing Jayden how to ride a bike

Jayden doing some stunts on the bike!

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