Sweet potato and rocket with balsamic glaze
This Sweet Potato and Rocket with Balsamic Glaze features roasted sweet potatoes and red onions tossed with fresh arugula, creamy avocado, and feta, all drizzled with a homemade balsamic glaze. It's a nutritious and satisfying dish perfect for any meal.
Cook time 30 min
Prep time 15 min
Ingredients:
4 sweet potatos1 red onion
1 tbsp olive oil
2 tsp brown sugar
1/3 cup vinegar
5 cups arugula
1/2 cup feta cheese
1 avocado
2 tbsp pine nuts
This Sweet Potato and Rocket with Balsamic Glaze recipe is a delightful and nutritious dish that combines the earthy sweetness of roasted sweet potatoes with the peppery freshness of arugula, balanced by a tangy balsamic glaze. The addition of creamy feta, rich avocado, and crunchy pine nuts makes this a well-rounded and satisfying meal, perfect for any occasion.
Instructions:
Preheat your oven to 200°C (400°F).
- Peel the sweet potatoes and cut them into bite-sized cubes.
- Place the cubes on a baking sheet lined with parchment paper.
- Peel and slice the red onion thinly.
- Scatter the onion slices over the sweet potato cubes on the baking sheet.
- Drizzle the olive oil over the sweet potatoes and red onions.
- Sprinkle with a little salt and pepper to taste.
- Toss everything to ensure they are evenly coated.
- Roast in the oven for about 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, tossing halfway through.
- While the sweet potatoes are roasting, combine the balsamic vinegar and brown sugar in a small saucepan.
- Bring to a boil over medium heat, then reduce the heat and simmer until the mixture has reduced by half and is thick enough to coat the back of a spoon. This should take about 10-15 minutes.
- Remove from heat and let cool slightly.
- Once the sweet potatoes and onions are done roasting, allow them to cool slightly.
- In a large salad bowl, add the arugula.
- Cut the avocado into cubes and add to the bowl.
- Add the roasted sweet potatoes and onions to the salad bowl.
- Sprinkle the crumbled feta cheese over the salad.
- Toast the pine nuts in a dry skillet over medium heat until golden brown, about 2-3 minutes. Add these to the salad.
- Drizzle the balsamic glaze over the salad. Toss gently to combine everything, making sure the glaze coats the ingredients evenly.
- Serve immediately, enjoying the delightful combination of flavors and textures.
With its vibrant colors and diverse textures, this Sweet Potato and Rocket with Balsamic Glaze recipe is sure to impress your taste buds and elevate your dining experience. Whether you are serving it as a main course or a side dish, this recipe offers a perfect blend of flavors that will leave everyone asking for seconds.
Sweet potato and rocket with balsamic glaze FAQ:
To ensure the sweet potatoes are fully cooked, roast them for about 25-30 minutes until they are tender and slightly caramelized. You can check their doneness by piercing them with a fork; they should be soft but not mushy.
Yes, you can prepare the balsamic glaze in advance. Once it cools, store it in an airtight container in the refrigerator for up to a week. Reheat gently before drizzling over the salad.
If you need a substitution for feta cheese, you can use goat cheese or even a plant-based feta for a dairy-free option. Both will provide a similar tangy flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the balsamic glaze separate if possible to prevent the arugula from wilting.
Yes, you can substitute arugula with other greens like spinach or mixed salad greens. Just keep in mind that the flavor might change slightly, as arugula has a peppery taste.
Tips:
- Ensure that the sweet potatoes are evenly cut so they roast uniformly and achieve a perfect caramelized exterior.
- For a richer flavor, toast the pine nuts lightly in a dry skillet over medium heat until they are golden brown and aromatic.
- Use a good quality balsamic vinegar for the glaze to enhance the overall taste profile of the dish.
- If you want a creamier texture, you can mash the avocado slightly before adding it to the salad.
- Dress the arugula lightly with a bit of olive oil and a pinch of salt before assembling the salad to enhance its flavor without overpowering the other ingredients.
Nutrition per serving
4 ServingsCalories 460kcal
Protein 11g
Carbohydrates 66g
Fiber 12g
Sugar 16g
Fat 22g
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