Sweet potato bowl with lamb's lettuce and pumpkin seed oil-almond dressing

Ingredients for 2 servings:

• 2 sweet potatoes or 0.5 butternut squash with skin
• some extra virgin olive oil
• Sea salt
• 2 handfuls of lamb’s lettuce
• 1 spring onion(s)
• 1 pomegranate
• 4 tbsp pumpkin seeds, roasted without fat
• 2 tbsp almond butter, white, 100%, well chilled
• 4 tbsp Balsamic vinegar bianco
• ½ tsp sea salt
• 1 pinch(s) black pepper
• 4 tbsp pumpkin seed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

suitable for all metatypes

Wash the sweet potatoes and cut them, skin on, into 1 cm cubes. Arrange them on a baking sheet lined with baking paper and coat each cube with a little olive oil. Season with salt and bake at 180°C (top and bottom heat) for about 30 minutes on the middle rack. In the meantime, finely slice the spring onions. Halve the pomegranate crosswise and place a large bowl in the sink. Place the halves, one after the other, seeds facing down, in the palm of your hand and hold them deep in the bowl. Use a meat tenderizer (with the non-serrated side) or a sturdy wooden spoon to knock out the seeds above the bowl. Remove the white membranes. For the dressing, stir the almond butter well and transfer it to a small bowl. Add the vinegar, salt, and pepper and stir well with a small whisk until creamy. Finally, stir in the oil and mix well again. Once the sweet potato cubes are ready, serve. To make this, fill two shallow bowls half with sweet potatoes and half with lamb’s lettuce. Pour the dressing over the lettuce and sweet potatoes and sprinkle with spring onions, pomegranate seeds, and pumpkin seeds.