@leannewardnutrition: My favourite anti inflammatory salad bowl Serves 2 Ingredients 250g raw salmon fillets, season with lemon juice + pepper 200g raw sweet potato, cut into 2cm chunks 4 cups of baby spinach  2 x pre-cooked baby beets (cut into pieces)  50g feta 2 tbsp of walnuts, chopped 2 tbsp of unsweetened cranberries 1 tbsp balsamic glaze  1 tbsp extra-virgin olive oil        Directions:  1.  Preheat oven to 200 degrees Celsius. Place cubed sweet potato onto lined baking tray and season with salt and pepper and a light drizzle of olive oil. Cook for approx. 15 minutes or until golden and tender. Remove from oven and let cool slightly.  2.  While the sweet potato is cooking, season salmon with salt and pepper. Cook salmon in a fry pan until cooked to your liking.  3.  Grab two bowls, add 2 cups of baby spinach, ½ the beetroot and ½ the roasted sweet potato in each bowl. Then top each bowl with ½ the walnuts, cranberries, feta and cooked salmon. When ready to serve drizzle over the balsamic glaze and olive oil. Enjoy🫶🏼

Leanne Ward Nutrition

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Tuesday 26 November 2024 10:03:13 GMT