Spinach, oat and sweet potato salad

Spinach, oat and sweet potato salad

Serves 2 as a main meal, or 4 as a side or light meal

First make the salad;

2 tomato, chopped 

1/2 onion, chopped

1/3 cup whole oats

2 TBSP coconut oil, melted over low heat or olive oil

1 cups packed spinach, thinly sliced and stems discarded (or saved for soup stock!)

1/2 cup raw sunflower seeds

Combine all tomato, onion and oats in a bowl and toss to combine.  Add coconut oil and spinach and mix well.  

Heat a frying pan over medium heat, add raw sunflower seeds and with a wooden spoon, stir constantly for 5 minutes or until sunflower seeds are turning brown and smell nutty.  Add toasted sunflower seeds to the bowl and mix well.

Feel free to change it up and mix in your favorite dressing, sauce or liquid.

For the potatoes;

1/2 a yam/sweet potato, chopped into bite size pieces, about 1/2 inch cubes

1/2 tsp coconut oil

sea salt and pepper, to taste

Preheat oven to 400 degrees.  Melt coconut over low heat and toss with potatoes until coated.  Arrange on a baking sheet and sprinkle with salt and pepper.  Let cook 15-20 minutes or so until outside is browning and middle is done.  Toss with the rest of the salad.