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Do you find yourself with leftover veggies and not sure what to do with them? It’s a common problem, but there’s a tasty solution that’s easy to make, budget friendly, and reduces waste. Enter the roasted sweet potato, lentil and avocado warm winter salad from our recipe expert, Sarah Pound (@wholesomebysarah)
This fuss-free recipe uses the skins of the sweet potato and tomato, along with other pantry staples, to create a delicious and nutritious salad. Plus, it’s flexible - you can substitute in other veggies like pumpkin or carrots, and swap pine nuts for toasted almonds, cashews, pepitas or sunflower seeds.
Sarah has shared the recipe below, so you can try it for yourself. Stock up on all the ingredients you need at Bankstown Central. Don’t let those leftovers go to waste any longer.
Prep: 15 mins
Cook: 45 mins
Serves: 4
Ingredients
Dressing
Method
*Hot tip: Make your salad dressings by using an old jar with a tight-fitting lid. This simple trick allows you to easily combine your ingredients and evenly distribute the flavours throughout the dressing. Give the jar a good shake to create a smooth and well-emulsified dressing.
With a little bit of imagination and creativity, you can take this recipe to the next level and make it your own. Add your own twist by experimenting with different vegetables or even substitute some ingredients to create a while new flavour.
So, next time you’re in the kitchen, think twice before tossing out those perfectly good scraps. Get creative and see how you can incorporate them into your meal. By making small changed like this, you can help reduce food waste and let your winter produce go even further.
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