Lucky for me, one of my all time favorite restaurants in London, Ottolenghi, is right down the street from where we live. The restaurant is super casual and offers a wide range of over the top side dishes which you piece together to form the most fabulous meal. To me, this concept is perfect and the food matches. I always leave feeling satisfied and inspired. This recipe is my take on a particular side dish I ate at Ottolenghi a few weekends back.
Roasted Sweet Potato & Corn Salad
Makes 6 servings (serving size: 1/2 cup salad)
4 sweet potatoes, peeled and cubed (about 2.5 cups cubed sweet potato) *See recipe note below*
1 tablespoon olive oil
1/2 tablespoon butter or ghee
1 cup corn kernals
dash of crushed red pepper flakes (optional)
3 tablespoons chopped cilantro
3 tablespoons crumbled feta cheese
sea salt and pepper to taste
Preheat oven to 375 degrees F.
Toss sweet potatoes with olive oil and sprinkle with sea salt. Lay on a baking sheet and bake for 25-30 minutes, until tender.
Heat butter or ghee in a skillet over medium-high heat. Add corn and crushed red pepper flakes and cook, stirring frequently, for 3-5 minutes, until corn is tender and slightly golden in color. Be careful not to burn the corn as it cooks fast.
Toss cooked sweet potatoes with cooked corn, cilantro, and feta. Season with sea salt and pepper and serve warm or cool.
Recipe Note: Can easily substitute sweet potatoes for any type of squash, especially butternut squash.
Nutrition facts per serving (serving size: 1/2 cup): 115 calories, 4.5 g total fat, 82 mg sodium, 18 g total carbohydrates, 2.5 g fiber, 2.5 g protein
BALANCE IT OUT: This tasty side is a great way to brighten up your meals. Swapping your traditional sides for this vibrant dish will easily and effortlessly add color, taste, and a slue of health benefits.
“Inspiration gives no warnings.” – Gabriel Garcia Marquez
Lots of Love,