'BLT' SALAD
831 kcal per person
12g Protein
96g Carbs
44g Fat
22g Fiber
Ingredients
- ½ pound sweet potato (227 g)
- 1 eggplant
- 2 tablespoons olive oil (30 ml)
- 1 ½ teaspoon paprika (ground spice) (3 g)
- 1 ½ tablespoon soy sauce (23 ml)
- 2 tablespoons honey (40 g)
- 2 tomatoes
- ½ avocado
- ¼ red onion
- 1 clove garlic (5 g)
- 2 teaspoons balsamic vinegar (10 ml)
- 1 teaspoon yellow mustard (7 g)
- 1 handful iceberg lettuce, shredded (30 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Peel the sweet potato. Cut the sweet potato and eggplant into small cubes and place them in a bowl. Mix with half of the oil, paprika powder, soy sauce and half of the honey. Season with some pepper and salt and stir everything well.
- Line a baking sheet with parchment paper and spread the sweet potato and eggplant over it. Place the baking sheet in the oven for 20 minutes.
- Cut the tomatoes into wedges and slice the avocado widthwise. Cut the onion into thin half-rings. Press the garlic clove.
- Make the dressing by mixing the other half of the oil with the remaining honey, balsamic vinegar, mustard, garlic and some pepper and salt.
- Assemble the bowl: distribute the lettuce over a bowl, add the sweet potato with eggplant, tomato, avocado and red onion. Drizzle the dressing over the salad.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
1. Instead of using paprika powder, try using smoked paprika powder. This gives the vegetables that typical 'smoky' flavor, similar to bacon.
2. Add a pinch of garlic powder to the vegetables.
3. You can also use whole romaine lettuce leaves.
