Spinach, Green Beans and Roasted Sweet Potatoes

Day 15: I wanted something simple and quick to add to leftovers from the previous days.

Ingredients:
Handful of ready washed, organic baby spinach leaves
Handful of organic green beans, lightly steamed
1/2 cup sweet potatoes, cubed
1/2 Tblsp olive oil

Vinaigrette:
Pinch sea salt
1 Tbls balsamic vinegar
3 Tbls olive oil

Toss sweet potatoes in olive oil and roast for about an hour at 350 degrees Farenheit (176 Celsius)
Mix the sea salt and vinegar in a screw-top jar. Give it a good shake until the salt has dissolved. Add the olive oil, shake again until emulsified.

Arrange the spinach in a bowl. Add the beans and sweet potatoes. Toss in the vinaigrette. Top with toasted sesame seeds, if you like.