Salad of roasted sweet potatoes and almonds
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Preheat oven to 200yS. Put the sweet potatoes in a bowl for cooking, add the butter and mix everything well. Season with sea salt and black pepper. Cook 35 minutes (or until sweet potato is tender). Ten minutes before it is ready, add the cherry tomatoes.
Arrange lettuce leaves in a serving bowl or dish. Avocado cut in half, remove the seeds and clean, lay on top of sweet potatoes and tomatoes, sprinkle with almonds. Then mix the avocado, lemon juice and pesto, season with a mixture of lettuce and put on the table.
Translated by site: wday.ru
