Thursday, March 22, 2018

Sweet Potato and Avocado Salad

I’m on a salad kick for lunch. I love hearty salads, especially with avocado and roasted sweet potatoes, so a salad that incorporates both of those is for me! Plus, the sweet tahini dressing is perfect. They know what they’re doing over at Minimalist Baker! I threw in some chickpeas for extra protein – feel free to adapt to your taste, as I did below.

For the sweet potatoes
2 sweet potatoes, peeled, halved and sliced
1 Tbsp. vegetable oil
1 pinch sea salt

For the dressing
¼ cup tahini
2 Tbsp. lemon juice
1 Tbsp. maple syrup
1 pinch sea salt
4 Tbsp. of water or so, to thin

For the salad
4 cups mixed greens
1 or 2 ripe avocados, peeled and sliced
1 can chickpeas, drained and rinsed (optional)
2 Tbsp. hemp seeds (optional; I didn’t have any on hand)

Preheat oven to 375 °F and line a baking sheet with parchment paper. Add sweet potatoes, toss in a bit of oil and salt, and spread into an even layer. Bake 15 minutes. Then flip/toss to ensure even baking. Bake 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. Set aside.

Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato, avocado, and chickpeas. Sprinkle on hemp seeds and serve with dressing.

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