Warming Winter Salad Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 4
Cinnamon Sweet Potatoes
  • 2 large sweet potatoes
  • 1 teaspoon ground cinnamon
  • ¼ tsp ground cumin
  • ¼ teaspoon ground ginger
  • Salt & pepper, to taste
  • Drizzle of coconut oil, for cooking
  • 1½ cups / 300g uncooked brown rice, soaked overnight if possible
  • ½ white onion, finely diced
  • 2 cloves garlic, minced
  • Pinch of sea salt
  • Coconut oil, for cooking
Apple and Beetroot Slaw
  • ½ lemon, juiced
  • 1 tbsp roughly chopped coriander (cilantro) leaves
  • ⅛ tsp of salt & pepper
  • ¼ teaspoon grated ginger
  • ½ tsp dijon mustard
  • 1½ tablespoons extra virgin olive oil
  • 1 apple
  • 1 beetroot
Sautéed Garlic Spinach
  • 4 large handfuls of spinach
  • 2 cloves of garlic, minced
  • Pinch of salt & pepper
  • Olive or coconut oil, for cooking
Carrot Tahini Dressing
  • 1 carrot, roughly chopped
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • ½ lemon, juiced
  • 5 tablespoons water
  • ¼ teaspoon grated ginger
  1. Pre-heat your oven to 175ºC/345ºF and line a baking tray with baking parchment. Chop sweet potato into bite sized cubes, skin on, and toss with the cinnamon, ginger, cumin, salt, pepper, and coconut oil. Spread on the baking tray and bake for 25-30 minutes, turning them once halfway through. They’re done when tender and easily pierced with a fork.
  2. Once you put your sweet potatoes in the oven, make your rice. Heat the coconut oil in a pan and add your chopped onion. Cook for 5-8 minutes, stirring frequently, until softened. Add your garlic and cook for a further minute, then stir in the rice. When rice starts getting dry in the pan, add 2 cups of water and salt. Bring to a boil, reduce to a simmer, and cover. Cook for approximately 20-30 minutes, checking after 20 and adding more water if necessary. Rice is done when all the water has been absorbed and rice is soft but not mushy.
  3. Make your slaw as your sweet potatoes and rice are cooking. In a bowl whisk together the lemon juice, ginger, salt, coriander (cilantro), and pepper before slowly whisking in the olive oil. Set aside. Slice the beetroot and apples into matchsticks then add to the bowl and toss with the dressing.
  4. To make the tahini dressing, simply blend all the ingredients until smooth, adjusting taste and adding more water, if necessary.
  5. Lastly, for the spinach, heat up the oil in a frying pan and add the garlic, stirring until softened and cooked, about 1 minute. Add your spinach, salt, and pepper, cook for 30 seconds for the spinach to wilt then turn off the heat.
  6. To assemble, fluff up your rice with a fork before adding to a bowl with the sweet potatoes, spinach, and slaw, then drizzle over the carrot-tahini dressing. Enjoy!
Soak the rice overnight, if possible, by placing in a bowl and covering with filtered water and 1 tablespoon apple cider vinegar. Drain and rinse the rice before cooking.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/warming-winter-salad-bowl