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

Ingredients 

• SWEET POTATO
• 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
• DRESSING
• 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)
• SALAD
• 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