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🍽️ Grilled Sweet Potatoes with Fresh Spinat Dressing

570 kcal · 30 min · 4 servings

Ingredients

• 800 g large sweet potatoes (4 large sweet potatoes)
• 600 g young spinach
• 50 g Parmesan (block and to taste)
• 2 tbsp balsamic vinegar
• 4 tbsp olive oil
• 1 lime (or to taste)
• 1 tbsp maple syrup
• 2 tbsp tahini
• 1 tbsp sesame oil

Instructions

1. 1. Wash the sweet potatoes thoroughly.
2. 2. Place the unpeeled potatoes in a pot with a small amount of water.
3. 3. Cook the sweet potatoes over medium heat for 15 to 20 minutes until they are almost tender.
4. 4. Remove the sweet potatoes from the water and let them cool down.
5. 5. Remove the thick stems from the fresh spinach.
6. 6. Wash the spinach in a large bowl with plenty of water.
7. 7. Heat a large pot on the stovetop.
8. 8. Add the wet spinach to the hot pot.
9. 9. Cover the pot and let the spinach wilt for 1 to 2 minutes.
10. 10. Drain the spinach and let it drip dry in a colander.
11. 11. Season the drained spinach with salt, pepper, and a pinch of grated nutmeg.
12. 12. Grate the Parmesan cheese finely.
13. 13. Wash the lime under running water.
14. 14. Dry the lime with a kitchen towel.
15. 15. Grate the thin outer peel of the lime.
16. 16. Cut the lime in half.
17. 17. Squeeze the juice from the lime slices.
18. 18. Mix the lime zest, lime juice, maple syrup, tahini paste, and sesame oil in a bowl.
19. 19. Add a little soy sauce to the mixture if desired.
20. 20. Finally season the dressing with salt and pepper.
21. 21. Whisk vinegar and oil in a small bowl to make a simple dressing.
22. 22. Taste the simple dressing and adjust with salt and pepper.
23. 23. Preheat the oven with the grill function.
24. 24. Line a baking tray with aluminum foil or baking paper.
25. 25. Cut the cooled sweet potatoes in half lengthwise.
26. 26. Place the sweet potato halves on the tray with the cut side facing up.
27. 27. Brush the cut surfaces of the sweet potatoes with the prepared dressing.
28. 28. Grill the sweet potatoes in the preheated oven for about 5 minutes.
29. 29. Remove the sweet potatoes from the oven as soon as they are browned.
30. 30. Mix the seasoned spinach with the simple vinegar-oil dressing.
31. 31. Sprinkle the grated Parmesan over the spinach.
32. 32. Serve the spinach salad together with the grilled sweet potatoes.

Nutrition per serving

• kcal: 570
• Protein: 14 g · Fett/Fat: 26 g · Carbs: 66 g