Summer Sweet Potato Salad

Ingredients:

4-5 Sweet Potatoes, washed and diced (we keep the skins on)

1 lime

Sunflower Seeds, about 1/4 cup

Bunch of green onions, chopped

Directions:

1. Dice and roast the sweet potatoes with olive oil and sea salt at 400 degrees for about 25-30 mins. I like to turn on the convection setting for the last 5 minutes to crisp them up.

2. Let cool and in the meantime chop up your green onions.

3. Once cooled, transfer potatoes into a big salad bowl and squeeze 1/2 lime. The amount of juice is really up to your taste and the size of the lime. I just squeeze some, taste-test, and add more if needed.

4. Add your seeds & chopped onions, to your taste!