Ingredients
- 1 pound green beans, both ends removed, cut into pieces about 2-inches long
- 1 cup pineapple juice
- ½ teaspoon ground cumin
- 2 bay leaves
- ¼ cup maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 pound sweet potatoes, peeled and cut into 1-inch cubes
- Zest from 1 washed lemon, to yield about 2 teaspoons
- 3 cups baby arugula or watercress
- 1 teaspoon sesame seeds, toasted
- Nutritional Information
Nutritional analysis per serving (6 servings)
194 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 17 grams sugars; 3 grams protein; 344 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Place the green beans in boiling salted water and cook until al dente. Remove and place in ice-cold water so they keep their bright green color. Drain.
- Place the pineapple juice, cumin and bay leaves in a small saucepan. Simmer on low heat until reduced by half.
- Pour the pineapple juice reduction in a bowl and mix with maple syrup and soy sauce.
- Place the olive oil in a pan over high heat, add the sweet potatoes and cook until golden brown on all sides.
- Place the sweet potatoes in a bowl and add the green beans, lemon zest and the maple-pineapple dressing. Toss until mixed. Mixing the dressing with the sweet potatoes while they are still warm allows even distribution of the dressing throughout the salad. Cool to room temperature.
- Place the arugula or watercress on the bottom of a plate and place the vegetables on top. Sprinkle with the toasted sesame seeds. Serve immediately.
30 minutes
Dining and Cooking