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RECIPES
| Calories | 122,2 kcal |
| Fat | 3,5 g |
| of which saturated fat | 1,4 g |
| Carbohydrates | 20,2 g |
| of which sugar | 6,9 g |
| Proteins | 3,2 g |
| Salt | 0,1 g |
| Calories | 122,2 kcal |
| Fat | 3,5 g |
| of which saturated fat | 1,4 g |
| Carbohydrates | 20,2 g |
| of which sugar | 6,9 g |
| Proteins | 3,2 g |
| Salt | 0,1 g |
Preheat oven to 180ºC. Heat above and below. Cut sweet potato into wedges. Crumble goat cheese. Cut onion (cooked) into julienne strips. Serve the grilled sweet potato with the salad on the side. Sprinkle with pumpkin seeds. paso 6 Preheat oven to 180ºC. Heat above and below. Cut sweet potato into wedges. Crumble goat cheese. Cut onion (cooked) into julienne strips. Serve the grilled sweet potato with the salad on the side. Sprinkle with pumpkin seeds. paso 6Cooking step by step
The oven:
Sweet potato and onion:
Remove the skin from the onion and cut in half.
Place sweet potato and onion on an oven tray. Add a dash of oil and season with salt and pepper.
Bake 20-30 min, until the sweet potato is tender. 
The cheese:
The salad:
In a bowl, put onion, goat cheese, spinach, and blueberries.
Season with salt and pepper, add olive oil and mix it all together. 
The finishing touch:
paso 6
Cooking
step by stepThe oven:
Sweet potato and onion:
Remove the skin from the onion and cut in half.
Place sweet potato and onion on an oven tray. Add a dash of oil and season with salt and pepper.
Bake 20-30 min, until the sweet potato is tender. The cheese:
The salad:
In a bowl, put onion, goat cheese, spinach, and blueberries.
Season with salt and pepper, add olive oil and mix it all together. The finishing touch:
paso 6
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