Sweet Potatoes with Shredded Salad

Ingredients:

4 small sweet potatoes (about 7 oz. each)

2 medium carrots

1 beet

1 Granny Smith apple

1/2 small red onion

2 tbsp. olive oil

1 tbsp. fresh lemon juice

salt

pepper

2 tbsp. sunflower seeds

2 tbsp. maple syrup

plain Greek yogurt, for serving

 

Directions:

Prick sweet potatoes with fork and microwave, turning once, until tender, 7 to 9 min. ( I LOVE cooking them in my IP-depends on the size how long you cook)

Using food processor with large-hole grater attachment, coarsely grate carrots, beet, apple, and onion; transfer to large bowl.

Toss mixture with olive oil, lemon juice, and pinch each of salt and pepper.

In small skillet, toast sunflower seeds, tossing occasionally, 2 min. Remove from heat, add maple syrup, and swirl pan until bubbles subside. Pour onto nonstick mat or sheet of nonstick foil and let cool.

Split potatoes; top with salad and then seeds.