Roasted Sweet Potatoes in Camelina Oil
Preparation
20 minutes
Cooking
30 minutes
Yield
4
Key ingredient(s) in this recipe
Good to know
Other root vegetables could be used in place of sweet potatoes.
Peel vegetables if the skins appear thick.
Source : Ricardo, revisited by Amélie Parenteau, Équiterre nutritionist
- 1 kg (2.2 lbs) sweet potatoes, unpeeled, washed and cut into thin wedges
- 45 ml (3 tablespoons) camelina oil or vegetable oil
- 6 green onions, chopped
- 10 g (¼ cup) fresh coriander, chopped
- 30 g (3 tablespoons) sunflower seeds
- 50 g (2 cups) arugula
- Red Pepper flakes (optional)
- 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or reusable baking paper.
- 2Arrange the sweet potatoes on the baking sheet. Coat with 30 ml (2 tablespoons) camelina oil. Season with salt and pepper. Bake on middle rack for 30 minutes, or until tender and golden.
- 3Add green onions, coriander and sunflower seeds. Bake for another 5 minutes.
- 4Garnish with arugula just before serving. Drizzle with remaining oil. Sprinkle with red pepper flakes, if desired.
Estimates for the nutrient content, greenhouse gas emissions and costs associated with this recipe have been provided by researchers at CIENS.
Compared to the ready-to-heat roasted sweet potatoes sold in supermarkets, this recipe contains:
- • 7 times less salt
- • 1.5 times less sugar
- • 2 times less saturated fat
Its represents:
- • Just 3% of daily per-capita greenhouse gas emissions associated with food in Canada
And costs:
- • 3 times less
