Ingredients
3
3 servings
- •3 small sweet potatoes, peeled and cubed
- •2 tablespoons olive oil
- •2 teaspoons cumin seeds
- •salt and ground black pepper to taste
- •⅓ cup cashews
- •1 (6 ounce) package feta cheese, cubed
- •1 cup fresh spinach
- •1 cup arugula
- •1 cup watercress
- •3 tablespoons chopped fresh cilantro
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons balsamic vinegar
- •1 pinch white sugar
- •salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
- Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
- At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
- Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
- Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.
Nutritional Facts
Per 3 servings
- Calories: 526
- Carbohydrate: 37g
- Fat: 38g
- Fiber: 5g
- Protein: 13g
- Sugar: 11g
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