Ingredients
Scale
- 2 roasted sweet potatoes
- 4 cups fresh arugula
- 1/3 cup feta cheese, crumbled
- 1 sliced avocado
- 3 tablespoons roasted pumpkin seeds
- 1 batch tahini dressing (tahini, lemon juice, garlic, water)
- Lemon wedge for squeezing
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Peel and cube the sweet potatoes. Spread on a baking sheet, drizzle with olive oil, sprinkle with sea salt, and roast for about 30 minutes until tender.
- While the sweet potatoes roast, prepare the tahini dressing by mixing tahini, lemon juice, garlic (if desired), and water in a bowl until smooth.
- Once roasted sweet potatoes have cooled slightly, combine them in a mixing bowl with arugula, feta cheese, avocado slices, and pumpkin seeds. Drizzle with tahini dressing and season with black pepper.
- Serve immediately garnished with fresh parsley and lemon wedges for added freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 15mg