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Sweet Potato & Avocado Green Salad

Sweet Potato & Avocado Green Salad

2-3 Servings | Prep Time 20 min | Cook Time 40 minutes


  • 2 large organic sweet potatoes (can sub 2 small per 1 large skin on, halved then sliced into 1/4-inch rounds)
  • 2 Tbsp avocado or coconut oil (or water)
  • ·2 pinch sea salt
  • 0.5 cup tahini (sesame seed paste)
  • 4 Tbsp lemon juice
  • 2 Tbsp maple syrup (omit if you prefer a less sweet dressing)
  • 2 pinch sea salt
  • Water (to thin)
  • a whole head of lettuce or 10 cups of greens of choice
  • 2 medium ripe avocado (cubed)
  • 4 Tbsp pumpkin seeds or walnuts (optional)


  • Preheat oven to 375 degrees F 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/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.
  • Alternatively just use olive oil and lemon and a little salt and pepper to dress the salad too!
  • Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado. Sprinkle on seeds or nuts (optional), and serve with dressing.
  • Leftovers keep (stored separately) in the refrigerator up to 3 days. Dressing will stay for 5-7 days

Pink Chard Salad With Baked Sweet Potato, Red Onion, Crispy Garbanzo Beans and a Peanut Dressing

Pink Chard Salad With Baked Sweet Potato, Red Onion, Crispy Garbanzo Beans and a Peanut Dressing


4 Servings | prep time 20 min | Cook time 30 minutes

  • 1 bunch of pink chard or rainbow chard or any type, sliced into thin strips
  • 1 large carrot grated
  • 1 15-oz. can garbanzo beans, low sodium drained and rinsed 
  • ¼ cup peanuts chopped
  • 1 sweet potato cut into 1 inch cubes
  • Sliced red onion to garnish
  • 1 avocado (optional)
  • Olive oil and salt as needed
  • Dressing
  • ¼ cup peanut butter
  • 1 lime juiced
  • 1 to 2 tb. Soy sauce
  • 1 Tb.Honey, maple syrup or agave
  • 2 Tb. Parsley or cilantro
  • 2 tsp. fresh ginger, grated
  • 1 clove garlic minced


Prepare the chard by removing the stems and then cutting the leaves into thin strips, like a chiffonade. Save the stems and chop into small pieces. Massage the greens with your hands in a large bowl with a sprinkle of olive oil and a dash of salt. Add grated carrot to bowl.

Preheat oven to 425F. Drain and dry the garbanzo beans, add the chopped chard stems then toss them and the garbanzo beans with a tablespoon of olive oil and a dash of salt. Cut sweet potatoes with their skins on into 1 inch cubes and toss with olive to coat and a dash of salt. Spread both garbanzo beans and sweet potatoes on baking sheets with enough space for both and roast in preheated oven for about 20 minutes. Add maybe 5-10 minutes more for the sweet potatoes Remove from oven. Once they have cooled, add them to the greens.

For the dressing finely chop or optionally use a mini-food processor or blender to combine the dressing ingredients. The mixture will be thick, so thin it with water one tablespoon at a time until the right consistency is reached. Pour desired amount over the salad and toss until coated. Add desired amount of red onion. Add sliced or cubed avocado. Top with chopped peanuts. Extra dressing is good on meat or other vegetables. 

Roasted Cauliflower Black Bean Tacos with Spinach and Avocado Crema

Roasted Cauliflower Black Bean Tacos with Spinach and Avocado Crema


  • 1 medium head cauliflower, 4-6 cups
  • bunch of spinach or cabbage, thinly sliced
  • 3 Tablespoons avocado oil or olive oil
  • 8 corn tortillas

 Cauliflower Seasoning 

  • 1 Tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Avocado Crema

  • 1 large avocado
  • ¼ cup sour cream or Greek yogurt
  • 3 Tablespoons fresh cilantro
  • 3 Tablespoons fresh lime juice
  • ½ teaspoon salt
  • 2 Tablespoons of water


Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.

Wash and chop cauliflower into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.

Make taco seasoning by combining all the spices in a small bowl.

 Add cauliflower to a bowl and toss with oil and taco seasoning.

Add cauliflower to prepared baking sheet and bake for 25 minutes, flipping around the 12 minute mark.

While cauliflower is baking, make avocado crema by mashing the avocado then adding sour cream or yogurt and blending until smooth and adding finely chopped cilantro, lime juice, salt and water. You can also use a food processor or blender.

Warm your tortillas of choice by lightly toasting, or microwaving for 10-20 seconds.

Once cauliflower is done, prep tacos by adding a portion of cauliflower into each tortilla. Top with avocado crema, shredded spinach, cilantro and additional toppings as desired.