Roasted sweet potato and okra salad

Delight in the rich flavors of roasted sweet potato and okra in this vibrant and flavorful salad. Perfect for a healthy and satisfying meal!

Ingredients:

• 450g red potatoes, scrubbed but not peeled and cut into 1-inch cubes
• 3/4? cup plus 1 tablespoon extra-virgin olive oil
• Salt and freshly ground pepper
• 1360g orange sweet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon mustard seeds
• 140g spinach, large stems discarded, leaves rinsed (8 cups packed)
• 450g small okra, thawed if frozen
• 1/4 cup plus 1 tablespoon red wine vinegar
• 3 tablespoons drained and chopped capers

Instructions:

1. Preheat the oven to 350°. Place the red potatoes on a rimmed baking sheet, drizzle 1 tablespoon of olive oil over them, and ensure they are spread out evenly. Sprinkle with salt and pepper. Bake the potatoes in the center of the oven for approximately 30 minutes, or until they have a light golden color and are slightly tender. Allow them to cool.
2. Divide the sweet potatoes equally between 2 large rimmed baking sheets. Drizzle 2 tablespoons of olive oil over each batch of sweet potatoes. Arrange them in a single layer and season with salt and pepper. Bake the sweet potatoes on the top and bottom racks of the oven for about 20 minutes, or until they are lightly browned and just tender; rotate the sheets halfway through for even cooking. Let the sweet potatoes come to room temperature.
3. In a large skillet, heat the mustard seeds over medium-high heat until they begin to pop, which should take around 3 minutes. Transfer the seeds to a small bowl. Place the rinsed spinach leaves—still damp—in the skillet and cook over medium-high heat, tossing with tongs, until fully wilted. Drain the spinach in a colander. Gently press out excess moisture from the spinach and roughly chop it.
4. Clean the skillet. Heat 2 tablespoons of olive oil until it shimmers. Add the okra, season with salt and pepper, and cook over medium heat, turning occasionally, until the okra has a light golden color, approximately 5 minutes.
5. In an extra-large bowl, combine the vinegar with the capers and the remaining 1/4 cup plus 2 tablespoons of olive oil; season with salt and pepper. Add the red potatoes, sweet potatoes, mustard seeds, spinach, and okra, and toss thoroughly to coat. Transfer the salad to a serving platter and enjoy.

Summary:

• Calories: 3293 kcal
• Fat: 181 g
• Protein: 46 g
• Carbs: 393 g
• Potassium: 8993 mg
• Magnesium: 859 mg