400 gr spiralized sweet potato
1 1/2 cup red bell pepper
1 1/2 cup chopped mushrooms
1 onion diced
2 1/2 cups arugula or lamb’s lettuce
4 tbsp pumpkin seeds
4 tbsp almond flakes
1 tsp garlic powder
1 tsp smoked paprika powder
salt and pepper
pinch cayenne pepper
Spiralize the sweet potato with a spiralizer or any other tool possible.
Heat up olive oil in a wok pan. Fry diced onion until softened, translucent and lightly caramelized. Add mushrooms, red bell pepper, sweet potatoes, garlic, paprika powder and season with a pinch of salt and pepper.
Meanwhile in a small pan, roast pumpkin seeds and almond flakes. Keep an eye on the pan, before you know you have burned seeds and flakes :).
Lay the arugula on both plates, add the sweet potato mixture and roasted seeds. Finish with some fresh oregano and a bit of cayenne pepper.