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.

1. 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.

2. 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.