I try to keep this blog more focused on the food and business side of things rather than the personal, aside from a few anecdotes here or there. But I shared with you a bit about what’s been going on (and coming up!) on Monday so I figured what the heck—my SISTER is coming to visit today and I am SO excited! She just got accepted into a University in the capital city of our home state, and she just finished her senior project on going gluten-free! How cool is that? I’m hoping now that she’s less busy I can get her to share some of her fabulous recipes with all of you, but this weekend is purely about relaxing (working a little) and having some good old sister fun.
You’ve seen this salad before. Multiple times, actually- I had a few pictures of it in my detox week, and probably a couple thereafter because I really, really love this salad. I mean, I eat it at LEAST twice a week for lunch kind of love. It’s super easy and I hope you’ll love it as much as I do.
Roasted sweet potato and avocado salad with creamy toasted sesame dressing
1 medium/large sweet potato, diced into 1” pieces
cumin, garlic powder, sea salt, cayenne (to taste)
1 Tbsp olive oil
1 avocado, diced
4 cups mixed organic salad greens
creamy toasted sesame dressing (recipe below)
2 tbsp toasted sesame seeds
1. Preheat oven to 400 degrees. Toss sweet potato with olive oil and pinch of cumin, garlic powder, sea salt and a dash of cayenne.
2. Spread on baking sheet and roast for 20 minutes, flipping once or twice until crisp on the outside and soft on the inside. Set aside to cool slightly.
3. Divide salad greens between two bowls. Top with 1/2 diced avocado and 1/2 roasted sweet potato on each. Drizzle dressing (recipe below) on top and sprinkle with toasted sesame seeds.
Creamy toasted sesame dressing:
2 (heaping) tbsp tahini sauce
2 tsp toasted sesame oil
2 tsp brown rice vinegar
2 tsp lemon juice
2-3 tsp tamari
1 small clove garlic, minced
1/2” ginger, grated
water, as needed
cayenne and sea salt, to taste
1. Whisk tamari, oil, vinegar, lemon juice, tamari, garlic and ginger. Add water as needed to reach desired consistency. Season with cayenne and sea salt to taste. Pour over salad and serve.