Roasted Sweet Potato Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 (24-oz.) package fresh steam-in-bag petite sweet potatoes |
1 tablespoon caribbean jerk seasoning |
4 tablespoons olive oil, divided |
2 tablespoons fresh lime juice |
1/4 teaspoon salt |
1 (5-oz.) package baby arugula |
1 mango, peeled and diced |
1 avocado, halved and thinly sliced |
1/2 red bell pepper, sliced |
1/2 small red onion, sliced |
1/2 cup torn fresh basil |
Directions:
1. Preheat oven to 425°. Cut potatoes in half lengthwise; toss with jerk seasoning and 1 Tbsp. oil. Arrange, cut sides down, in a single layer on a lightly greased baking sheet. Bake 15 minutes; turn and bake 8 to 10 minutes or until tender. Cool on a wire rack 20 minutes.
2. Whisk together lime juice, salt, and remaining 3 Tbsp. oil in a large bowl. Add arugula and next 5 ingredients, and toss to coat. Arrange on a platter; top with potatoes.
|
|