Quick and easy vegetarian dish that makes you forget that you're eating HEALTHY!

HOW

(4 servings)

1. Preheat oven to 425F. Cover a large sheet pan with foil and spray with cooking spray.

2. Move oven rack to the second highest slot.

3. Poke each sweet potato 4-5 times with a fork and place on the prepared sheet pan. Roast for 45 minutes.

4. Remove potatoes from oven and carefully slice open. Allow the steam to escape and then mash the flesh with a fork.

5. Evenly distribute the tomato sauce, ¼ cup parmesan and Italian seasoning among the 4 sweet potatoes.

6. Add a pinch of salt and pepper to each and carefully mix it in with the sweet potato flesh.

7. Switch oven to broil (high), top each potato with 1 ounce of mozzarella and broil 3-4 minutes, or until the cheese has browned.

8. Meanwhile, in a medium bowl, toss the arugula with vinegar, oil, salt and pepper.

9. Distribute salad evenly to 4 plates or shallow bowls. Top each with a sweet potato, then pine nuts, basil and red pepper flakes, if using.

NOTE

If you don’t want to roast your sweet potatoes, you can make them fast in the microwave. To make them in the microwave, prick the potatoes all over with a fork. Microwave on high for 8 to 10 minutes or until tender, turning the potatoes once.

(per Serving)
15g protein | 7g fiber | 15g fat | 44g carbs | 15g sugar 362 calories