ven to 400\u00b0F. Toss sweet potato wedges with oil and sea
In a bowl, combine sweet potato and flour. Toss to coat
n half crosswise. Cut the sweet potato into large pieces the same
ith parchment paper.
Toss sweet potato and oil in a baking
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Toss sweet potato with oil, cumin, ground coriander and garlic then spread out over prepared tray. Bake for 20 mins, or until golden and tender. Let cool.
Meanwhile, blanch green beans in boiling water until bright green and crisp. Rinse under cold running water then drain.
To serve, arrange arugula, sweet potato and beans in a shallow serving bowl. Combine yogurt, lemon zest and juice then drizzle over salad. Garnish with cilantro leaves.
o separate strands; drain. Cook sweet potato in a large saucepan of
For the patties, place the sweet potato on a microwave-safe plate.
baking trays.
Arrange sweet potato slices on trays. Season. Bake
Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper. Place sweet potato on pan. Drizzle with oil and sprinkle with seeds and spices; toss to coat in spice mixture. Roast, turning occasionally, for 20 mins or until sweet potato is tender.
Meanwhile, cook lentils in a saucepan of boiling water for 20 mins or until tender. Rinse under cold water. Drain.
Combine sweet potato, lentils, onion, spinach, cilantro, mint, and lemon peel and juice in a large bowl; toss to combine. Season to taste.
until golden. Add leek and sweet potato. Cook, stirring, for 3-4
ummus, boil, steam or microwave sweet potato until tender; drain. Process with
Cook the rice in a large saucepan of boiling water, uncovered, for about 30 mins or until tender and drain. Rinse the rice under cold water.
Meanwhile, boil, steam or microwave the sweet potato until tender; drain.
For the balsamic dressing, whisk all ingredients in a small bowl.
Place the rice, sweet potato, tomatoes, onion, basil and arugula in a large bowl. Drizzle with dressing; toss gently to combine.
Cook rice in a large saucepan of boiling water for 30 mins, or until tender; drain. Rinse under cold water; drain.
Meanwhile, boil, steam or microwave sweet potato until tender; drain.
For the balsamic dressing, whisk all ingredients in a small bowl. Season to taste.
Place rice and sweet potato in a large bowl. Add remaining ingredients and dressing; toss gently to combine.
Preheat the oven to 350\u00b0F. Lightly grease an 8-inch round cake pan.
Place sweet potato in a microwave-safe bowl; cover with boiling water. Cook on high (100%) for 4 mins or until just tender. Drain; refresh under cold water. Layer sweet potato, 3/4 of the arugula then tuna in prepared pan.
Whisk eggs, cream and cheese in a medium bowl. Pour into pan.
Bake for 30 mins or until set. Let stand for 10 mins. Invert onto a plate. Toss remaining arugula with tomato, onion, mint and cilantro. Serve frittata with salad and lemon wedges.
Spray sweet potato with oil. Heat a large
r fork to mash the sweet potato until coarsely mashed. Add the
aper.
To make the sweet potato salad, combine the oil, vinegar & brown
00.
Peel and cube sweet potato in to small cubes. Also
00\u00b0F.
Prick the potato in several places with a
Place sweet potato into a microwave steamer with a rack; add water. Cook in the microwave until sweet potato is soft but not mushy, about 8 minutes. Set aside until cool enough to handle, about 5 minutes.
Peel cooled sweet potato and cut into 1/2-inch cubes.
Cut each orange segment into 3 pieces. Place sweet potato and orange pieces in a bowl; add raisins.
Mix lemon juice and honey together in a bowl; pour over potato-orange mixture. Add a pinch of salt and sprinkle walnuts over salad.