Baked Sweet Potato with Arugula Salad
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
400
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 69.4 μg | (116 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 363 mg | (9 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Sweet potato
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- 100 grams Arugula
- 2 scallions
- 125 grams black Olives (pitted)
- 4 Tbsps balsamic vinegar
- 200 grams grained cream cheese
Preparation steps
1.
Rinse sweet potatoes, peel and cut lengthwise into 1 cm (1/2 inch) thick pins. Place on a baking sheet lined with parchment paper, drizzle with 2 tablespoons of oil and sprinkle with pepper. Bake in a preheated oven 200°C (approximately 400°F) oven for approximately 15 minutes until golden brown.
2.
Rinse arugula, trim and spin dry. Rinse scallions, trim and cut into rings. Arrange arugula and scallions on plates and cover with olives. Mix remaining oil with vinegar in a bowl and season with salt and pepper. Pour this vinaigrette over the salad. Spread cream cheese and baked sweet potatoes on the salad and serve.
