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Roast Yam and Red Onion Salad

A delicious warm salad packed with protein and vitamins

This delicious warm salad is perfect for a winter evening meal or make it for lunch in the weekend. It’ll be like you’re eating at a fancy café

Yams are one of my favourite winter vegetables. They don’t need peeling or any fancy preparation work, just a quick wash and they’re ready to use. They can be eaten as part of a stir fry or a casserole, baked, boiled, steamed, microwaved or, my favourite, roasted. The are naturally sweet and taste great with ginger, orange, or sweet and sour sauce.

Yams are one of the highest vegetable sources of carbohydrates (energy) and a good source of folate (vitamin B9) and vitamins A and B6. These three vitamins are essential for converting the carbohydrates into usable energy and also help our immune system fight infection. 

 

I first saw this recipe on the vegetables.co.nz web-site, it’s really simple and delicious. The chickpeas are an excellent source of protein so it’s a great vegetarian meal. The orange juice really brings out the sweet flavour. Give it a go!

 

Ingredients

  • 4 cups yams – roughly chopped
  • 2 red onions – sliced into wedges
  • 1 x 400 gm can chickpeas – drained and rinsed
  • 2 Tbsp olive oil
  • 4 cups spinach – washed and roughly chopped
  • ¼ cup orange juice

Method

  1. Pre-heat oven to 200ºC
  2. Place yams, onion and chickpeas in a large ovenproof dish, add oil and mix until vegetables are coated.
  3. cook for approximately 30 minutes until vegetables begin to brown and yams are tender (test with a fork)
  4. Whilst still hot, add spinach and orange juice. Mix well and serve.

TIP: red onion can be replaced with brown onion.

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