Ingredients
- 3 Tbsp olive oil, divided
- 3 Tbsp Moroccan peanut butter
- 1 Tbsp lemon juice
- 1 tsp maple syrup
- 1/4 tsp black pepper & salt or to taste
- 2 Tbsp water
- 4 large sweet potatoes
- seeds from 1 pomegranate (approximately 3/4 cup)
- 1/4 cup pumpkin seeds
Directions
- Peel and cube sweet potatoes, toss in 1 tablespoon of olive oil on a baking sheet, bake at 350°F for 30 minutes or until fork tender
- Whisk together remaining olive oil, peanut butter, lemon juice, and maple syrup in a large bowl. Add water to thin and salt and pepper to taste.
- When sweet potatoes are cooked, allow to cook for a few minutes then add to bowl with dressing while still warm. Add pomegranate and pumpkin seeds, toss together and enjoy!