Recipe Instructions:
Ingredients
4 cups Sweet Potatoes diced & peeled (1.4lbs/650g)
1 cup Mozzarella Balls cherry size (200g)
1 Small Pomegranate
½ cup Green Olives without stones
4 cups Spinach
1 Small Onion
2 Lemon Wedges
2 Garlic Cloves
Salt & Black Pepper to taste
½ tsp Chili Powder optional
3 tbsp Extra Virgin Olive Oil for frying
Instructions
Heat up the oil in a large frying pan/skillet. Add diced sweet potatoes and fry them, tossing occasionally. This will take about 15 minutes.
When they are almost done, move them to one side and add diced onion and spinach (you can add the spinach in stages – I will reduce its size significantly in minutes).
When the spinach is sautéed, add minced garlic and stir (or toss) everything around.
Season with salt, black pepper and a pinch of chili powder (optional).
Serve with mozzarella balls, pomegranate seeds and lemon wedges (or simply squeeze some lemon over)
