We had the pleasure of first meeting Sun In My Belly catering for The 2nd Atlanta NotWedding and have enjoyed working with them multiple times since. We asked them to share a favorite of their delicious recipes, and executive chef Alison Lueker sent us this unique recipe for a delicious sweet potato and arugula salad.
“The following is a recipe I put together for a bride who was passionate about salads; as am I! We at Sun in my belly love food and are driven by thinking of new twists all the time with the focus on healthy, seasonal and local.”
Sweet potato and arugula salad with blackberries + almonds and jalapeño lime vinaigrette
1 sweet potato
1 tbsp olive oil
4 cups arugula
1/2 cup blackberries, fresh
1/4 cup almonds, dry roasted, whole
1 tsp Grey Poupon dijon mustard
1 jalapeno pepper, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup lime juice, fresh-squeezed
4 tbsp extra virgin olive oil
1/2 tsp kosher salt
1 tbsp shallot, minced
1 pinch cumin
1 clove chopped garlic
Peel and cut the sweet potato into round slices, then cut into 1/2-inch strips. Toss with olive oil, salt, and a pinch of cumin. Spread on a baking sheet and roast in a 400 degree oven for 25 minutes, or until tender and just soft. Set aside and allow to cool slightly while you make the dressing.
In a small bowl, add the jalapeno pepper, cilantro, shallot, lime juice, and mustard. Blend thoroughly with a small whisk. Slowly add the olive oil and whisk constantly until combined. Season with salt.
On a large plate, arrange the arugula leaves with the fresh blackberries, roasted sweet potato, and almonds. Drizzle with a little of the dressing and garnish with a few fresh cilantro leaves. Season with a fresh grind of black pepper if desired.
*Makes 2 servings
Sun In My Belly has both a breakfast+lunch+dinner café in the Kirkwood area of Atlanta and a full-service catering business that travels all over the southeast for events and weddings. It’s a delicate balance, but a strong company. Here, go ahead and enjoy a few more photos of their aesthetically pleasing dishes (yum) filled with locally-grown ingredients (drool).