Sweet Potato and Avocado Green Salad
Ingredients
Sweet potato
- 1 large organic sweet potato (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
- 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 for 15 minutes, then flip or toss to ensure even baking and bake for an additional 5-10 minutes 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 and whisking to combine.
Add water a little at a time to the dressing until a semi-thick, pourable consistency is achieved.
Taste and adjust the dressing flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness, and set aside.
Assemble the salad by adding greens to a serving bowl, topping with roasted sweet potato and avocado, sprinkling on hemp seeds if using, and serving with the dressing.
Storage tips
Leftovers keep stored separately in the refrigerator for up to 3 days. The dressing will stay for 5-7 days.
