Sesame Broiled Pitas
Active: 15 minutes
Total: 15 minutes
Stuffed Sweet Potatoes
Active Time: 10 minutes Total Time: 55 minutes Serves: 2
Vegan Gluten Free
Ingredients
- 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
Instructions
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.
step by step
/01/
Bake the sweet potatoes 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.
/02/
In a small bowl, whisk together the mustard, vinegar, oil, salt, and pepper.
/03/
Thinly slice the scallions.
/04/
For the apples, first slice them into ¼-inch thick slabs.
/05/
Then slice into ¼-inch wide sticks.
/06/
Now cut crosswise into ¼-inch pieces.
/07/
Cut the avocados in half. Slice the flesh into a crosshatch pattern without slicing through the skin. Scoop out.
/08/
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.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/stuffed-sweet-potatoes
