Veggie Burger with Baked Sweet Potato Wedges and Mixed Green Salad

Ingredients

• 900 g sweet potatoes (about 2 large, scrubbed clean)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Preheat the oven and prepare the potatoes

   • Preheat your oven to 425°F (220°C).
   • Scrub the sweet potatoes thoroughly under running water and pat them dry.
   • Cut each sweet potato in half lengthwise, then cut each half into 4-6 long wedges, about 1/2-inch thick.
2. 2

   Season the wedges

   • Place the sweet potato wedges in a large bowl.
   • Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, and black pepper.
   • Toss everything together with your hands until the wedges are evenly coated.
3. 3

   Bake the wedges

   • Arrange the seasoned wedges in a single layer on a large baking sheet lined with parchment paper. Make sure not to overcrowd the pan.
   • Bake for 15 minutes.
   • Remove from the oven, flip the wedges over with tongs.
   • Return to the oven and bake for another 10-15 minutes, or until they are tender and lightly browned on the edges.
4. 4

   Garnish and serve

   • Remove the wedges from the oven.
   • Sprinkle with fresh chopped parsley and serve immediately while hot.

Ingredients

• 5 oz mixed salad greens (about 5-6 cups, washed and dried)
• 1 pcs cucumber (medium, sliced or chopped)
• 1 cup cherry tomatoes (halved)
• 0.25 pcs red onion (small, thinly sliced)
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp dijon mustard
• 1 tsp honey
• 0.5 tsp dried oregano
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vinaigrette

   • In a small bowl or a jar with a tight-fitting lid, combine the lemon juice, dijon mustard, honey, and dried oregano.
   • Whisk or shake vigorously to combine.
   • Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is emulsified.
   • Season with salt and black pepper, and whisk again. Set aside.
2. 2

   Assemble the salad

   • In a large salad bowl, add the washed and dried mixed greens.
   • Add the sliced cucumber, halved cherry tomatoes, and thinly sliced red onion on top of the greens.
3. 3

   Dress and serve

   • Just before serving, give the vinaigrette a final whisk or shake.
   • Pour about half of the dressing over the salad and toss gently to coat everything lightly.
   • Add more dressing as needed to your preference. Serve immediately.