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Sweet Potato & Arugula Salad With Almond Butter Sauce

  • 4 Small Sweet Potatoes
  • 1/4 Cup Natural Almond Butter
  • 4 Tbsp. Warm Water
  • 3 Tbsp. Fresh Lemon Juice, Divided
  • 1 Tbsp. Organic Olive Oil.
  • 1 Tbsp Organic Extra Virgin Olive Oil
  • 1 Cup unsalted Organic Chickpeas, Cooked
  • 100 Gms Baby Arugula
  • 3/4 Tbsp. Himalayan Pink Salt
  • 1 Tbsp. Organic Black Pepper

1. Cut Potatoes into rounds and Prick all over with a fork; microwave at HIGH just until tender, about 4 minutes. Cut into rounds.
2. Brush potato slices on 1 side with 1 tbsp olive oil. Heat a large skillet and lay potato slices neatly side by side and cook over medium-high flame until golden brown, (1 ½ minute each side).
3. Combine organic chickpeas, arugula, salt, pepper, remaining 2 tablespoons juice, and 1 tbsp extra virgin olive oil in a large bowl. Divide chickpea mixture among 4 plates; top with sweet potato slices.
4. Whisk almond butter, water, and 1 tablespoon lemon juice in a bowl and drizzle over it.