Arugula Salad with Roasted Sweet Potatoes and Mushrooms recipes

Arugula Salad with Roasted Sweet Potatoes and Mushrooms recipes
10 Ingredients
  • 3 pounds sweet potatoes, scrubbed, quartered lengthwise, and cut into 3/4-inch chunks
  • 3/4 pounds medium cremini or white button mushrooms, stems trimmed, caps halved (or quartered, if large)
  • 1 tablespoon ground cumin
  • 1/4 cup olive oil
  • coarse salt
  • ground pepper
  • 2 to 3 bunches arugula (about 12 ounces), stems trimmed
  • 2 1/2 cups leftover sauteed corn from Chili-Rubbed Salmon with Zucchini and Sauteed Corn
  • tortillas
  • goat cheese
Nutrition
475
24% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

23% 15

Saturated

11% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

26% 79

Carbs (net)

- 65

Fiber

55% 14

Sugars

- 20

Sugars, added

- 0

Protein

23% 12

Cholesterol

0% 0

Sodium

9% 224

Calcium

28% 275

Magnesium

37% 155

Potassium

42% 1984

Iron

29% 5

Zinc

20% 2

Phosphorus

45% 317

Vitamin A

280% 2522

Vitamin C

41% 37

Thiamin (B1)

35% 0

Riboflavin (B2)

54% 1

Niacin (B3)

35% 6

Vitamin B6

77% 1

Folate equivalent (total)

38% 153

Folate (food)

- 153

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

40% 6

Vitamin E

22% 3

Vitamin K

94% 113

Sugar alcohols

- 0

Water

- 493
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