Easy Lunch: Sweet Potato & Salad

What to do when you don’t want a sandwich for lunch, but you don’t want to put in any more effort than that? You need something hot and that doesn’t require a lot of time actively preparing. What could be easier to make than a baked potato? 

For a little more flavor and even more nutritious goodness, I like to have a baked sweet potato. Stick it with a fork, wrap it in aluminum foil, and put it in the oven until it’s squishy. Don’t worry- you would have to leave it in the oven an awfully long time before it would burn! It takes a while – mine was in the oven for an hour and a half – but you can go about your business and it’ll cook itself.

I like to top mine with butter, cinnamon and ground ginger. A lot of people like to use butter and brown sugar, but given the option I generally go the savory route.

There are lots of things that pair wonderfully with sweet potatoes, especially of the green variety. Green beans, macaroni and cheese, and a sweet potato forms the ultimate triumverate in my book, but since we’re keeping things easy today, how about a nice salad?

Confession time: I’ve never been a huge fan of the raw-vegetables-and-ranch style salad. Vegetables are for cooking and ranch is for party platters. Give me a good old vinegarette any day! I also love to use fruits on salads instead of the vegetables. 

The good news is that you can’t really go wrong here. Just look into your fridge and see what’s there! I had apples and avocados, so that’s what I’m having. Bonus points for the avocado: it’s replacing the cheese that would have been here in its place otherwise.

Salads with fruit are even better with nuts, so I’m adding some walnuts as well. 

And there you have it! Easy, delicious, and healthy. In addition to that, if you left off the butter, this could easily be both vegan and gluten free, which I can’t often say about my food, due to my love affair with bread and cheese.

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