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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