Cinnamon Sweet Potato Salad with Rosemary Pecan Nuts

Ingredients (2 servings)

• 1 sweet potato
• 1 tsp Ceylon cinnamon powder
• 3 tbsp ghee or coconut oil
• 250 g fresh mushrooms
• 1 tsp thyme
• 1 red onion
• 1 red paprika
• 1 mini romana salad
• ½ pomegranate
• 2-3 sprigs of mint
• 100 g pecan nuts
• 1 tbsp maple syrup
• 1 pinch of salt & pepper
• 1 tsp rosemary

VINAIGRETTE

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 pinch of salt & pepper

Instructions

1. Preheat the oven to 180°C.
2. Peel the sweet potato and cut into cubes of 2cm.
3. Combine with cinnamon powder and 2 tbsp heated coconut oil.
4. Place them on a baking tray lined with baking paper and put it in the oven for 25 minutes.
5. In the meantime, cut onion and paprika, wash salad and cut into small pieces.
6. Remove the pomegranate arils from the shell.
7. Combine dressing ingredients.
8. Brush and slice mushrooms.
9. Heat ½ tbsp ghee or coconut oil in a pan and cook mushrooms over medium heat with a pinch of salt & pepper and thyme until slightly golden. Then remove from pan.
10. Heat the remaining ghee or coconut in the pan and roast pecan nuts together with a pinch of salt, maple syrup and rosemary. You can also just dry roast the nuts for convenience.
11. Combine all ingredients in a bowl, dress with vinaigrette, and top with mint leaves.

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