Arugula and sweet potato bowl

Ingredients for 2 servings:

• 100 g arugula
• 150 ml water
• 3 tbsp BBQ sauce
• 2 tbsp tahini
• 1 tbsp lemon juice
• salt and pepper
• 2 sweet potatoes
• 2 onions, red
• 2 tbsp olive oil
• 1 tsp smoked paprika powder
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• ½ tsp salt
• 1 handful of almonds, roasted
• sesame
• 1 avocado(s)
• Fleur de Sel

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan, with avocado and BBQ tahini dressing

Preheat the oven to 200°C (top/bottom heat). Wash the arugula. Mix the dressing ingredients for the salad and set aside. Peel and slice the potatoes and onions. Mix the marinade ingredients and pour over the potatoes and onions. Toss the vegetables well until all the slices are coated with the marinade. Place the potatoes and onions on a baking tray, making sure the slices do not overlap. Cook the vegetables in the hot oven for 20 minutes. Mix the dressing with the arugula and divide the salad between 2 bowls. Peel the avocado, halve it, remove the pit, slice it, and place it in the bowls. Add the cooked potatoes and onions. Roughly chop the almonds and add them to the bowls. Finally, garnish the bowl with sesame seeds and drizzle some fleur de sel over the avocado.