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🥗 Oven Sweet Potato with Arugula Salad and Spiced Dip

290 kcal · 30 min · 4 servings

Oven Sweet Potato with Arugula Salad and Spiced Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Turn on the oven and set it to 180 degrees Celsius with top and bottom heat.
  2. 2. Rinse the sweet potatoes under running water.
  3. 3. Cut the sweet potatoes in half lengthwise.
  4. 4. Brush the cut surfaces of the potatoes with some oil.
  5. 5. Sprinkle some salt over the oiled surfaces.
  6. 6. Place the sweet potatoes in the preheated oven.
  7. 7. Bake the potatoes for about 25 minutes until they are soft.
  8. 8. Put the soy yogurt into a small bowl.
  9. 9. Stir the Ras el Hanout spice blend (a spicy spice mix) into the yogurt.
  10. 10. Season the dip with a little salt.
  11. 11. Rinse the arugula under cold water.
  12. 12. Dry the arugula thoroughly, for example with a kitchen towel.
  13. 13. Mix one tablespoon of oil with one teaspoon of vinegar in a separate bowl.
  14. 14. Season the dressing with salt and pepper to taste.
  15. 15. Heat a frying pan over medium heat.
  16. 16. Roast the sunflower seeds in the dry pan for about 3 minutes.
  17. 17. Take the sweet potatoes out of the oven after baking.
  18. 18. Put the arugula in a bowl and add the dressing.
  19. 19. Toss the salad well with the dressing.
  20. 20. Place the dressed arugula on top of the baked sweet potato halves.
  21. 21. Sprinkle the roasted sunflower seeds over the salad.
  22. 22. Serve the sweet potatoes with the salad and the dip on the plate.

Nutrition per serving