Arugula, Fig, Fried Sweet Potato Salad – Healthy Weight Loss Vegan Recipe Ideas


  1. Use a mandoline slicer with a straight blade on a thin setting to slice sweet potato into rounds.
  2. Pour enough coconut oil into a large frying pan to submerge potato slices. Heat oil over medium and place sweet potato rounds into pan in a single layer (oil should sizzle when potato is added). Fry potatos until starting to brown on the edges, then use kitchen tongs to flip. When potatoes are lightly browned remove from oil and place on a paper towel to let excess oil drain.
  3. Continue until all potato slices are cooked. Sprinkle all slices lightly with sea salt
  4. Place rosemary stalk into heated coconut oil. Remove after 20-30 seconds and place on paper towel.
  5. Place a large handful of arugula on a serving plate, top with potato slices and figs. Garnish with a small handful of almond slivers. Drizzle lightly with Extra Virgin Olive oil and balsamic vinegar, to your preference. Sprinkle with crispy rosemary (removed from stem), Maldon salt and fresh cracked pepper. Enjoy!

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