2sweet potatoes (yams) (582 g), diced into small cubees
1/2tbspolive oil spray
kosher salt and pepper
garlic powder
dried, crushed rosemary
Instructions
First, roast your sweet potatoes. Spread cubed sweet potatoes (don't bother peeling!) on a large parchment lined baking sheet. Spray with 7 grams olive oil spray, or one even mist. Sprinkle LIBERALLY with kosher salt. Add a few cracks of pepper, a sprinkle of garlic powder, and a good sprinkle of rosemary. Roast in a 400° oven for 18-20 minutes.
When sweet potatoes are done, you're ready to build your salad. Fill a large bowl with arugula.
Pile on each salad topping, including your roasted sweet potatoes. Toss and enjoy!
Notes
This is higher in carbs than I usually like to build my bowls. But sometimes you need it! If you want to make some adjustments to keep your carbs down, the sweet potatoes add 17 carbs.MPF: Search "Lillie Eats and Tells Salmon Sweet Potato Chimichurri Salad"You can also search and log "Lillie Eats and Tells Roasted Sweet Potatoes" to log just those.