Oriental salad with baked sweet potato and spicy yuzu sauce

• 1 spoon olive oil 
• 1 sweet potato, sliced
• 1 carrot or piece of pumpkin, sliced
• 100 g of corn salad
• 2 cloves of garlic, finely chopped
• 1 teaspoon of cumin
• Salt, pepper to taste

SOS:

• 1 spoon yuzu paste
• 1 teaspoon light soy sauce
• 1 spoon sesame oil
• 1 spoon Worcester sauce
• 1 spoon lime juice
• 1 teaspoon garlic paste
• 5 tablespoons of yogurt

To serve:

• Black lentil sprouts
• Coriander leaves

1. In a bowl, combine olive oil, salt, pepper, garlic, and cumin. Add the sweet potato and carrot. Set aside for 15 minutes.
2. Preheat the oven to 200°C. Place the vegetables on a baking sheet and bake for about 20 minutes.
3. In a bowl, mix all the sauce ingredients.
4. Place the arugula and roasted vegetables in a bowl. Pour the sauce over everything and garnish with lentil sprouts and cilantro.