- 200 gram pre-cut red cabbage
- 300 gram fresh spinach
- 1/2 red bell pepper
- 1 cucumber
- 1 sweet potato
- Olive oil (not pictured)
- green tahini salad dressing (optional, but super delicious!)
This recipe is actually a suggestion to use two of our recipes: hummus and green tahini salad dressing. You can replace the hummus with any other condiment of choice, and swap the green tahini dressing for any other vinaigrette.
Kitchen equipment needed
- Chef’s knife + cutting board
- Potato peeler
Preparation — 10 minutes
START by washing and slicing the cucumber using the chef’s knife. PEEL the sweet potato using the potato peeler and slice into thin slices, set aside. SLICE 1/2 of a red bell pepper julienne (long thin strips). WASH the spinach, rid it of any sand and other gunk. Meanwhile, prepare the hummus (when not store-bought) and green tahini dressing.
Baking the sweet potatoes — 15 minutes
After preparing the hummus and green tahini salad dressing, put on a skillet on medium-high heat. Add in olive oil and the sweet potato slices. BAKE until the sweet potato slices are well done, this usually takes up to 10 minutes depending on the thickness of the sweet potato slices.
PUT 1/2 of everything on a plate, serve with hot sweet potato chips and enjoy!