Of which 7.5 g sugars and 3.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (sweet potato) · Fiber (sweet potato) · Folate (leafy greens)
Allergens tree nuts, mustard
Warm sweet potato and arugula salad
Roasted sweet potato, fresh arugula and a tangy dressing that ties it all together.
Ingredients
- 2 medium sweet potatoes, diced (300 g / 10½ oz)
- 100 g (3½ oz) arugula, washed
- 50 g (1¾ oz) walnut pieces
- 1 red onion, thinly sliced into rings (100 g / 3½ oz)
- 20 g (¾ oz) pumpkin seeds
- 2 tbsp olive oil (20 g / ¾ oz) — 1 for roasting, 1 for the sauce
- 1 tbsp balsamic vinegar (15 g / ½ oz)
- 1 tsp Dijon mustard (5 g)
- salt and black pepper, to taste
Method
- Turn the oven on to 200 °C (400 °F).
- Cut the sweet potatoes into 2 cm (¾ in) cubes and toss with 1 tbsp of the olive oil, salt and pepper.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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