‘Insurance Policy’ Sausage, Sweet Potato and Mint Salad
Thinking of what to prepare for lunches without resorting to sandwiches can be challenging. Or at least it is for our family.
And of all the meals in this house, lunchtime somehow seems to roll around the fastest of all 🙂
I’ve participated in enough forums to know that many Mums whose families are following a paleo or AIP regime also find this middle of the day meal tricky too.
It’s a fine balance ensuring there is enough protein in the meal to satisfy hungry tummies, enough vegies for colour and nutrients, and enough variety and fun flavours to keep picky eaters happy (all the while not eating your entire meat supply in one go!).
I always try and ‘stash’ a few cooked sausages away in the fridge or freezer. In fact, I think of them as my ‘insurance policy’ … at least we’ll have a head start on a meal in the days to come 🙂
That’s how this quick dish was created.
We needed to prepare and eat lunch quickly before we headed out the for afternoon, and thanks to my hidden stash of snags, it wasn’t long before this one-pot dish was whipped up and devoured!
What about you? Do you also find lunches challenging? We’d love to hear what tips you have to getting a quick lunch on the table. Let us know in the comments below 🙂
Tantalising Sausage, Sweet Potato and Mint Salad (5 ingredients, Paleo-friendly)
- 5 – 6 cooked sausages, cut into bite-sized pieces
- 1 large sweet potato, peeled and diced
- 1 punnet cherry tomatoes, halved
- generous splash balsamic vinegar (or coconut aminos)
- large handful fresh mint, finely chopped
- Heat a large heavy-based frypan over medium-high heat.
- Add a knob of tallow or drizzle of your oil of choice, allow to heat through and add diced sweet potato.
- After several minutes, gently turn with an egg flip. Repeat til all sides are slightly golden and softened (about 8 – 10 minutes)
- Add sausages cut to size and warm through for several minutes.
- Lastly add cherry tomatoes, a generous splash of balsamic vinegar, chopped fresh mint and season with salt and pepper.
- Serve immediately *.
Recipe Notes: * Equally nice served as a cold salad after chilling overnight.