A summery and nutritious recipe

Ingredients

600–650 g sweet potato (about 1 large), washed or peeled and cut into large chunks
1 tbsp ground
cumin 1 tbsp ground
coriander 2 tbsp oil (olive oil or canola oil)
2 limes, juice and zest
2–4 tsp finely chopped green chili
2 fresh spring onions, finely chopped
20 g fresh cilantro (stems and leaves), finely chopped
30 g arugula
20 g pumpkin
seeds Salt and freshly ground black pepper

Instructions

Preheat the oven to 200°C (or 180°C for a convection oven) and line a small baking sheet with parchment paper.

Arrange the sweet potatoes on the baking sheet so they’re fairly tightly packed. Add salt and pepper. Sprinkle with cumin, coriander, and oil, and toss well to coat all the pieces.

Bake for 30–40 minutes until tender, stirring once every 20 minutes or so.

Remove from the oven and let cool slightly. Then transfer the sweet potatoes, along with the juices and spices, to a large bowl.

Add the lime juice and zest, 2 teaspoons of chili powder, the fresh scallions, cilantro, arugula, and pumpkin seeds.

Taste and adjust the salt and pepper. If you want a spicier flavor, add more chili.

Transfer the salad to a serving platter and serve.

Source: in.gr