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A Minnesotan currently living in Copenhagen, Denmark. Designing products that help you align your work + wellness. Visit my about page.

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You know I love to Make Salads that Don’t Suck, and I recently came across a combo that is so delicious I couldn’t not share it.

So first, some credit where credit is due. This meal was made possible by two tips I picked up from some friends on the internet. The first was this tip from Jenna Kutcher to combine olive oil, lemon juice, and crushed red pepper for a salad dressing (amazing!) and the other was this recipe for super simple sweet potato fries shared by my friend Christina from Prescribe Nutrition (their Instagram account is great for recipe inspiration!).

Those two posts/tips combined to help me create this meal and I’ve been eating it nonstop for the past 10 days. I hope you enjoy it as much as I do!

Alright, now for the details so you can make this bad boy:

INGREDIENTS
1 small sweet potato
2 cups baby spinach
1 oz parmesan cheese
1 tsp fresh lemon juice
1-2 tbsp olive oil
Crushed red pepper flakes
Salt and pepper

Dipping Sauce (optional):
Greek Yogurt
Chili Sauce (like sriracha)

Optional:
Avocado
Sesame seeds
Chickpeas

DIRECTIONS:

Pre-heat your oven to 400F, and while it’s heating wash and cut up your sweet potato. Simply cut the sweet potato into fries or wedges that are about 1/3-1/2 inch thick. You can peel the sweet potato if you like, I prefer it with the skin. I prefer around 8-10 “fries” per serving so you might only cut up half the potato and put the rest in the fridge for tomorrow.

Next, place all the potato wedges into a Tupperware container or bowl (with a lid). Drizzle with 1 tbsp of the olive oil and then sprinkle with salt and pepper. Optionally, you can also sprinkle the wedges with sesame seeds, which is a nice little health boost and added crunch. Put the lid on the container and shake until all the fries are all evenly coated. Spread them out on a baking sheet with tin foil or baking paper. Bake at 400F for 20 minutes, then rotate them and bake for another 15 or until they are crispy and brown. Don’t wash the Tupperware container, you’re about to use it for the salad!

When your fries are almost done baking place the 2 cups of baby spinach into the used Tupperware container. Squeeze fresh lemon juice (about 1 tsp) over the spinach leaves and then add a good drizzle of olive oil (about 1 tsp up to 1 tbsp depending on preference). Season the leaves with salt, pepper, and red pepper flakes. I also like to add more sesame seeds to the salad mix (they’re good for you!). You can grate some fresh parmesan in at this point or top the salad with it, whatever you prefer. Put the lid on once again and give the container a good shake until all your spinach is evenly coated. Arrange the lettuce on a plate and you’re almost ready! This salad is honestly great as-is. It makes a wonderful side salad for any meal. If you wanna add a little more to it try adding 1/2 of an avocado and/or some chickpeas.

This simple salad is also a great base for chicken, shrimp, or salmon. Mix it up!

When your fries are done take them out and place them alongside the salad. They are great cut up and eaten as part of the salad, or eaten separately with a dipping sauce.

Dipping sauce: combine 2 tbsp greek yogurt with 1 tsp chili sauce (like sriracha). You can add salt and pepper to taste or a small squeeze of citrus. Seasonings like cumin, paprika, and chili powder are also a nice touch in the dip.

Baked Sweet Potato Fries + Simple Salad

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Velkommen! I'm Dani, a small-town Minnesota gal living in Copenhagen, Denmark. I like productivity, hydration, and my dog. What about you?