Ingredients

The following ingredients have 4 Servings
  • 1 medium sweet potato
  • 2 tbsp rosemary infused olive oil (or plain olive oil)
  • ½ tbsp dried rosemary
  • ½ tsp garlic puree (or use 1/4 tsp of garlic powder)
  • generous pinch of sea salt
  • 4 cups arugula
  • 3 tsp rosemary infused olive oil (or plain olive oil)
  • 2 tsp balsamic reduction
  • ¼ cup goat cheese

Instruction

  • Preheat your oven to 375 and line a baking sheet with parchment.
  • Scrub the sweet potato clean and slice it into 1/2 inch thick rounds and place them in a small mixing bowl.
  • Toss the sweet potato rounds in the oil, sea salt, garlic, and dried rosemary until well coated then place them evenly spaced onto the parchment-lined baking sheet.
  • Roast in the oven for 20-25 minutes, flip them, and roast for 5 minutes more.
  • Meanwhile, in a medium mixing bowl add the oil and balsamic reduction and, using a fork, stir it well to combine it. Add the arugula and toss it well to coat the leaves.
  • Take the sweet potatoes out of the oven and transfer them to a plate. Top the warm potatoes with the dressed greens and crumble the goat cheese on top. Drizzle with extra balsamic reduction, if desired. Serve immediately.