Sweet potatoes are naturally sweet, with a delicious bright, floral, lemony flavor. It is also a nutritious giant amongst other foods. With a low glycemic index of 17 and chock full of vitamins A and C, sweet potatoes pack a punch in a simple one-cup serving*.
We like to serve our orange tubers roasted with salmon, on top of a fresh, green salad thats been lightly dressed with a simple ginger-vinaigrette. This dish is not only cinch to prepare, but packed with nutrition and flavor. It's healthy eating at its finest.
Warm roasted sweet potato and salmon over greens
· 1 lb. salmon- we like Faroe Island
· 1 sweet potato, quartered
· ½ cup ginger vinaigrette (recipe below)
· 2 tbs. olive oil
· Fresh lime for squeezing
Marinate salmon for 30 minutes with ¼ cup of ginger vinaigrette
Preheat oven to 425’.
Place quartered sweet potato on sheet pan and toss with olive oil, salt and pepper.
Bake sweet potatoes for 25 minutes, turning once.
Remove from oven, squeeze lime over potatoes and set aside.
Place salmon on separate baking sheet and roast for 10 minutes. Salmon should be medium rare when finished.
Remove from oven.
Toss your green salad with the remaining vinaigrette, reserving 1 tbs. for finishing dish.
Serve fish and sweet potatoes over freshly dressed salad and drizzle with remaining dressing.
· 1 tsp. freshly grated ginger
· 1 clove of minced garlic
· 2 tbs. low sodium soy sauce
· 2 tbs. rice wine vinegar (unseasoned)
· 2 tbs. water
· 2 tbs. fresh lime juice
· 1 tsp. honey
· 1 tbs. sesame oil
· 1 tbs. olive oil
· Pinch each of white pepper and salt
Blend all ingredients together
*A 7-ounce (1 cup) serving of sweet potatoes contains 65% of the minimum necessary daily amount of Vitamin C. Sweet potatoes are also high in calcium, folate, potassium and beta-carotene. Beta-carotene is an antioxidant which converts to Vitamin A in the body: one serving of sweet potatoes can provide you with as much as 700% of the US RDA for Vitamin A. The Center for Science in the Public Interest rates sweet potatoes as the number one most nutritious vegetable because they such are so nutritionally rich.