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Stuffed Sweet Potatoes

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Stuffed Sweet Potatoes

Active Time: 10 minutes   |   Total Time: 55 minutes   |   Serves 2  |  Vegan  |  Gluten Free

  • 2 medium sweet potatoes
  • ¼ cup pine nuts
  • 2 teaspoons whole grain mustard
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 cups arugula
  • 2 scallions, thinly sliced
  • 1 apple, cut into ¼-inch pieces
  • 1 avocado, cut into ½-inch pieces

Heat the oven (with the oven rack in the middle) to 400°F.

Pierce the sweet potatoes several times with the tines of a fork. Put the sweet potatoes on a sheet pan and bake until tender, 35 to 45 minutes.

Put the pine nuts in a small skillet and toast, tossing often, over medium heat until golden brown, 3 to 5 minutes.

In a small bowl, whisk together the mustard, vinegar, oil, salt, and pepper.

In a medium bowl, combine the arugula, scallions, apple, avocado, and pine nuts. Drizzle with the vinaigrette and gently toss. Slice the sweet potatoes open and top with the salad.

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