Sweet Potato and Mushroom Salad with Broth Dressing
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Ingredients
  • 2 large sweet potatoes, peeled and cut into small cubes
  • 6 mushrooms, sliced in thick chunks
  • 4 small tomatoes, sliced
  • 300g spinach leaves
  • 70g fetta or goat cheese
  • ¼ cup sesame seeds
  • 1 avocado, sliced
  • 3 tablespoons broth fat (or other fat/oil)
  • Dressing:
  • ¼ cup water
  • ½ teaspoon Chicken Bone Broth Powder
  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • Juice of half a lemon
Instructions
  1. Fry off the sweet potato chunks in a pan over medium to high heat until they are soft (will take about ten minutes) or you can par-boil them first to save time.
  2. Add in mushrooms and fry until softened.
  3. Remove and set aside.
  4. Fry sesame seeds gently in remaining fat.
  5. Mix all dressing ingredients together, taste and adjust as needed.
  6. On a large platter, spread out the spinach and then top with tomato slices.
  7. Sprinkle over the sweet potato, mushroom and salad dressing.
  8. Add the avocado to the side.
  9. Crumble feta over the top and then sprinkle with the sesame seeds.
  10. Enjoy!
Recipe by Micheline Andrews at https://michelineandrews.com.au/sweet-potato-and-mushroom-salad-with-broth-dressing/