Baked Sweet Potato served with Red Leaf Lettuce Salad

By: Esther Vasa
Red leaf lettuce contains protein, carbohydrate, fiber and vitamin A. Sweet potato is rich in antioxidants and has anti-inflammatory properties. It is an excellent source of Vitamins A & C, manganese, potassium, iron and fiber.

Sweet Potato - 2
Red Leaf Lettuce - 1 head
Tonato - 1 (diced or sliced)
Cayenne Pepper - a couple pinches
Extra Virgin Olive oil - 3 tsp
Lemon Juice - 2 tbsp
Walnuts - 8-10 (coarsely crushed)
Toasted Pumpkin seeds / Pine nuts or Sunflower Seeds - 2-3 tbsp
Himalayan Salt to taste
Black Pepper - to taste

Bake the sweet potatoes at 400F for about 30-40 minutes. Pull out and cut them into 1/2 inch slices. When they are cold enough, run them in a mixture of a tsp of olive oil, salt and black pepper. Set them aside.

Clean and cut the red leaf lettuce into bite-sized pieces. In a small bowl whisk together 2 tsp olive oil, salt, some black pepper and lemon juice. This is the dressing for the red leaf lettuce salad. Toss the red leaf lettuce, tomatoes and the dressing. Finally, top it with walnuts and the seeds you are using.

Enjoy your baked potatoes with salad. Quite filling and yummy!