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Fresh and Fast Vegan
by Amanda Grant
I am a fan of roasting or caramelizing onions. Their natural sugars turn into a golden caramel that is sweet, sticky and simply gorgeous. In this recipe, the dressing of balsamic vinegar cuts through the sweet onions and potatoes.
Preparation time: 20 minutes
Cooking time: 1¼ hours
Serves 4



    • 3 red onions, peeled and cut into thin wedges
    • approx. 2/3 cup extra virgin olive oil
    • 3½ fl. ozs. balsamic vinegar
    • sea salt and freshly ground black pepper
    • 4 large sweet potatoes
    • olive oil, for frying
    • 3½ cups (7 ozs.) baby spinach leaves
    • balsamic vinegar, for drizzling


Preheat the oven to 425°F. Put the onions into an ovenproof dish, and drizzle the olive oil and vinegar over them. Season with salt and pepper. Cover the dish tightly with a lid or aluminum foil. Pierce each potato a couple of times with a skewer. Put the onions and potatoes in the oven, and bake For 1 hour. Remove the potatoes. Remove the covering from the onions, and bake for another 15 minutes.

Heat a little olive oil in a wok or large frying pan. Add the spinach, and cook over high heat for a couple of minutes, until wilted. Halve the potatoes lengthwise. Mix the spinach into the onions, divide the mixture between the potato halves, and season well with salt and pepper. Drizzle balsamic vinegar over the top, and serve.

each serving contains: Calories 500 • Protein 5g • Fat 28g (saturated 4g) • Carbohydrates 59g • Fiber 8g • Calories from fat 52% • Excellent source of vitamins A, C and E



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