Roasted Sweet Potato Salad
Serves: 3-4
Salad Ingredients
2 sweet potatoes (about 1 1/2 lbs)
1 tbsp olive oil
1 tsp your favorite taco seasoning
1 bunch of spinach or kale, stems removed, torn into 2 inch pieces (about 2-3 cups)
1/4 cup cilantro leaves
1 chive onion, thinly sliced
1 can black or garbanzo beans, drained and rinsed
1 avocado, large sliced
Preheat oven at 410°F.
Cut sweet potatoes into 1 1/2” cubes. In a large bowl, toss the sweet potatoes with olive oil and taco seasoning. Place on a baking sheet (spread out) & roast on the center rack in oven for 30-35 minutes, flipping the sweet potatoes halfway through. Cook until golden brown.
In a large bowl, toss the kale, cilantro, chive onions, beans, roasted sweet potatoes, avocado, with desired amount of dressing (my recommendation is below). Enjoy!
Dressing: I like cashews & this is one of my favorite dressing recipes. Feel free to substitute your own.
Dressing Ingredients
1/3 cup raw cashews
1/4 cup coconut oil
3 tbsp filtered water
2 tbsp rice wine vinegar
2 tbsp Dr Braggs Aminos or Soy Sauce
1 tbsp maple syrup (pure)
1 tsp sesame oil
Juice of 1 lime
2 tsp grated ginger
1 -2 tsp of red pepper flakes (spicy it up at your discretion)
Sea salt, to taste
Simply add all of your ingredients to a high speed blender. Blend until smooth.