• 1 large sweet potato, diced into small cubes
• 1 teaspoon curry powder
• 1/4 teaspoon Kosher salt
• 1 teaspoon honey
• 1 tablespoon water
• 3 cups baby spinach
• 1/2 cup sliced almonds
• 1 mango, peeled, pit removed, and chopped into small cubes
• 1 tablespoon lemon juice
• 1 tablespoon fresh cilantro, roughly chopped

• Preheat oven to 425 degrees. Spray a baking sheet with non stick spray.
• In a large bowl, combine the potatoes, curry, salt, honey, and water. Toss to coat the potatoes in all the ingredients. Spread in an even layer on a baking sheet and bake for 10 to 15 minutes or until tender. Allow to cool completely.
• While to potatoes are cooling, toss together the spinach, almonds, and mango. Place into serving bowls. Once cool, place the potatoes on top. Drizzle with lemon juice and sprinkle with cilantro. Serve and enjoy!

Calories: 330 | Total Fat: 13 g Saturated Fat: 1 g | Trans Fat: 0 g | Carbohydrates: 52 g | Fiber: 10 g | Sugar: 31 g | Protein: 9 g | Cholesterol: 0 mg | Sodium: 319 mg