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Prep
Difficulty
Medium
Time
Estimate
1 hour
Prick the sweet potatoes and start roasting in the oven. As they are baking in the oven, prepare the remaining ingredients and all of the salad ingredients. Once the sweet potatoes are cooked through prepare and place back in the oven. During this final bake, prepare the salad. If taking for a lunch on the go, keep the salad greens separate from the mushrooms. Warm the mushrooms and sweet potatoes separately. Toss the mushrooms on the greens just before serving. Alternatively, I really like both of these cool or at room temperate, too.
Fresh, powdered and candied ginger are whipped into roasted sweet potatoes and baked up with eggs for an almost souffle dish. Place in a small baking dish or in a few ramekins for individual portions instead. Save time by cooking the sweet potatoes several hours ahead when you are making breakfast or dinner the night before.
Strips of portobellos are sauteed with olive oil and balsamic and placed on arugula until it wilts and sighs. If vegan or dairy-free omit the Parmesan, simply double the walnuts and use olive oil instead of butter.
