Roasted Sweet Potatoes with Camelina Oil | RICARDO
Side dishes have a way of brightening up a meal. That’s what happens when you combine this warm sweet potato salad with meat, fish or tofu.
Ingredients
- 2.2 lb (1 kg) sweet potatoes, peels intact, washed and sliced into thin wedges
- 3 tbsp (45 ml) camelina or vegetable oil
- 6 green onions, thinly sliced
- 1/4 cup (10 g) cilantro, finely chopped
- 3 tbsp sunflower seeds
- 2 cups (50 g) arugula
- Red pepper flakes (optional)
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