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Sweet Potato Arugula Salad With Tahini Dressing

Ingredients

Metric


3 medium ~ 450 g sweet potatoes
40 g arugula

Tahini Dressing:
30 g ~ 2 tbsp tahini
30 ml ~ 2 tbsp water
15 ml ~ 1 tbsp vinegar or lemon juice

Optional Garnish:
2 tbsp walnuts, crushed
⅛ tsp ground black pepper

US


3 medium ~ 1 lb sweet potatoes
2 cups arugula

Tahini Dressing:
2 tbsp tahini
2 tbsp water
1 tbsp vinegar or lemon juice

Optional Garnish:
2 tbsp walnuts, crushed
⅛ tsp ground black pepper

MAKES2 portions
PREP TIME10 minutes
COOKING TIME30 minutes
TOTAL TIME40 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Prep the potatoes. Remove both ends (the top and bottom) of the sweet potato. Peel the skin off, including the pale undercoat, until you get to the bright orange flesh. Cut the sweet potatoes into same-sized small chunks. Arrange on top of a baking tray lined with baking paper in a single layer. Give the chunks plenty of space.
2Roast in the middle of the oven for 25-30 minutes - or until the potatoes are soft and cooked through - you should be able to easily crush them with a fork. Stir the potatoes halfway through the roasting using a spatula.
3In the meantime, make the dressing. Add tahini, water and vinegar (or lemon juice) to a jar or a cup.
4Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.
5Add arugula to a plate.
6Add roasted potatoes.
7Drizzle with the dressing.
8Top with crushed walnuts and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
340 Calories per portion
9g protein
50g carbohydrates
10g fiber
13g fat
High in Vitamins B1, B2, B3, B5, B6, A, C, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
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