Sweet Potato and Avocado Green Salad
Ingredients
Sweet potato
- 1 large organic sweet potatoes (can sub 2 small per 1 large // skin on, halved then sliced into 1/4-inch rounds)
- 1 Tbsp avocado or coconut oil (or water)
- 1 pinch sea salt
Dressing
- 1/4 cup tahini (sesame seed paste)
- 2 Tbsp lemon juice
- 1 Tbsp maple syrup (omit if you prefer a less sweet dressing)
- 1 pinch sea salt
- Water (to thin)
Salad
- 5 cups greens of choice (I mixed organic mizuna + spinach)
- 1 medium ripe avocado (cubed)
- 2 Tbsp hemp seeds (optional)
Preparation
Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer.
Bake 15 minutes.
Then flip or toss to ensure even baking.
Bake 5-10 minutes more or until tender and golden brown.
In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl.
Whisk to combine.
Then add water a little at a time until a semi-thick, pourable dressing is achieved.
Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness.
Set aside.
Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado.
Sprinkle on hemp seeds (optional), and serve with dressing.
Storage tips
Leftovers keep stored separately in the refrigerator up to 3 days.
Dressing will stay for 5-7 days.
