This recipe is straight out of the SOUP Cleanse Winter 2019 menu, it’s too easy to make and too delicious not to share with you! Sweet potatoes offer more vitamins and antioxidants when compared to white potatoes and while they taste sweeter, you may be surprised to learn, they have a slightly lower glycemic index score. The vibrant orange color comes from beta carotene and a cup of sweet potato contains about 4 grams of protein. I particularly like sweet potatoes because they’re high in magnesium – a calming mineral that many of us are deficient in.
Roasted Sweet Potato & Pomegranate Salad
Makes 2 salad jars
2 cups sweet potato, diced into 1 inch cubes (approx. 1 large)
2 tsp. coconut oil
pinch sea salt
1/4 cup pomegranate seeds
4 stalks celery, thinly sliced
1/4 bunch radicchio, finely chopped
4 cups arugula
3 T. toasted almonds, chopped
(optional) sprinkle of Kite Hill vegan ricotta cheese
Juice & zest of 2 lemon
1/4 cup olive oil
pinch sea salt
1 tsp. honey or maple syrup
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Toss sweet potatoes with 2 tsp. olive oil, cinnamon, and sea salt. Evenly spread seasoned sweet potatoes on lined baking sheet and place in pre-heated oven for approx. 25 minutes until fork tender and caramelized.
While potatoes cook, prep remaining ingredients.
To make dressing, add all ingredients to the blender and blend until emulsified.
If you’re making for meal prep, you can layer in a 32-ounce jar: cooled sweet potatoes at bottom, celery, pomegranate, arugula, topped with crumbles of kite hill cheese and almonds. Or toss all ingredients into a bowl and toss with dressing.