Sweet potato salad with Pulled Oats®
This nutritious salad won’t leave you hungry.
prep time 60 min
Ingredients
- 215 g Pulled Oats® Mexico
- 1 sweet potato
- 2 tbsp oil
- 0,5 tbsp dried thyme
- 50 g arugula
- 70 g sprouts
- 125 g pecans
- 2 tbsp maple suryp
- 0,5 tsp cinnamon
- 1 red onion
- Salt
Salad dressing
- 1 tbsp maple suryp
- 0,5 tbsp lemon juice
- 1 tbsp olive oil
- 0,5 tbsp strong mustard
- Salt & black pepper
Instructions
- Cut the sweet potatoes into small cubes and roast in a 175°C oven with oil, thyme and salt for about 30 minutes until the sweet potatoes are soft.
- Whisk together all the salad dressing ingredients. Add salt and black pepper to taste.
- Mix together Pulled Oats® and the spice marinade in the packaging. Fry over medium-high heat for 5 minutes.
- Mix the pecans, maple syrup, cinnamon and salt in a bowl. Spread evenly on the baking sheet. Take the sweet potatoes out of the oven and roast pecans for about 10 minutes.
- Toss together sprouts and arugula and drizzle with dressing. Add fried Pulled Oats® Mexico, sweet potatoes, chopped red onion and roasted pecans.
This recipe was developed in collaboration with Minska.
Categories: American, Appetizer, Christmas, Lactose-free, Lunch, Main Dish, Milk-free, Salads, Side dish, Vegan, Vegetarian
In this recipe we used: Pulled Oats® Mexico 215 g
