Roasted Purple Potatoes with Pumpkin & Pineapple Salad

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My summer salad recipe is swag. Shut the salad naysayers up with this recipe. With Marc E Bassy’s You & Me track keeping it real on the background and a cold beer on a Saturday evening, this island girl has just set a reggae scene in her crib.

Level: Super Easy

2 large purple sweet potatoes or regular sweet potatoes, peeled & cubed

1 medium size pineapple, cubed

1 medium size pumpkin, peeled & cubed

Olive oil

Honey

Salt

Black pepper

Chili flakes

1 cucumber, cubed

Handful of almonds

Preheat oven to 410 degrees. Toss the sweet potatoes, pumpkin and pineapple in oil and lay them on baking sheet. Roast for 30 minutes. Remove from oven and drizzle with honey. Sprinkle salt, black pepper and chili flakes. Serve with cucumbers and almonds for extra freshness and crunch.