Sweet Potato Salad

Ingredients:

• 2 medium sweet potatoes (about 20 oz / 570g) – peeled and cubed into ½-inch pieces
• 1 tbsp extra virgin olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1/4 tsp kosher salt + black pepper to taste
• 1/4 cup onion diced
• 5 cups arugula
• 1/2 cup avocado cubed

For the Dressing:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp honey (or agave for a vegan option)
• 1/2 tsp kosher salt
• 1 tsp cumin 

Instructions:

1. Preheat oven to 400°F
2. Place sweet potato cubes on a lined baking sheet. Drizzle with 1 tbsp olive oil and toss.
3. In a small bowl, mix paprika, garlic powder, salt, and black pepper. Sprinkle over the sweet potatoes and toss to coat.
4. Bake the sweet potato mixture for 15 minutes, stir, then bake for another 15 minutes, or until fork tender.
5. While baking, mix the dressing in a large bowl and fold in diced onions.
6. Remove the sweet potatoes from the oven and add them into the large bowl with the dressing. Let flavors mix for at least 5 minutes before proceeding to the next step.
7. Once cooled, add arugula, 1 tsp olive oil, and a small amount of salt to the bowl. Toss well
8. Serve in bowls, adjust seasoning if needed, and top each bowl with cubed avocado. Enjoy!

Notes:

• Extra Crunch: Add toasted pumpkin seeds or walnuts for texture and healthy fats.
• Protein Boost: Mix in grilled chicken, chickpeas, or quinoa for a more filling meal.
• Make It Spicy: Add a pinch of cayenne or chili flakes to the spice mix.
• Meal Prep Friendly: Store without arugula for up to 3 days; add fresh greens before serving.