Baked Sweet Potato with Arugula Salad

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Baked Sweet Potato with Arugula Salad
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
400
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie400 cal.(19 %)
Protein8 g(8 %)
Fat33 g(28 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.6 mg(47 %)
Vitamin K69.4 μg(116 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.2 mg(14 %)
Folate45 μg(15 %)
Pantothenic acid0.8 mg(13 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C33 mg(35 %)
Potassium363 mg(9 %)
Calcium135 mg(14 %)
Magnesium28 mg(9 %)
Iron1.7 mg(11 %)
Iodine7 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids12.3 g
Uric acid25 mg
Cholesterol42 mg
Complete sugar7 g

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
How healthy are the main ingredients?
Sweet potatocream cheeseOliveArugulaolive oilsalt

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.

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