ROASTED SWEET POTATO SALAD WITH LEMON +  TAHINI

ROASTED SWEET POTATO SALAD WITH LEMON + TAHINI

ROASTED SWEET POTATO SALAD WITH LEMON + GARLIC TAHINI DRESSING
Health Rating
Prep Cook Ready in Servings
10 min 30 min 40 min 2
Scheduled for:
Dinner on Thursday
Leftovers:
Lunch on Sunday

Ingredients for 2

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1 1/3 cup Sweet potato (or yams, cut in 1-inch cubes)
1/8 tsp Cumin (ground)
1/8 tsp Paprika (smoked)
1/8 tsp Cinnamon (ground)
1/3 tsp Salt (tsp. sea)
1/8 small Red onion (small; finely chopped)
1/8 cup Parsley, fresh (fresh; finely chopped)
1/3 medium Lemon
1/10 cup Tahini
1/3 medium Lemon (juice of; large; about 1/4 c.)
1/3 clove(s) Garlic
1/10 cup Olive oil (c. extra virgin)
1/10 cup Water (warm)
1/8 tsp Salt (sea)
0 dash Black pepper (freshly ground)

Instructions


  1.  Preheat the oven to 400 degrees F.

    2. Place the sweet potato in a large baking pan, toss with coconut oil, and season with cumin, paprika, cinnamon, and sea salt. Roast for 25 to 30 minutes, or until tender. Remove from the oven and let cool.

    3. While the potatoes are roasting, prepare the dressing. In a small high-powered blender, place the tahini, lemon juice, garlic, olive oil, water, sea salt, and black pepper, and combine until well blended.

    4. To assemble the salad, combine the sweet potatoes, onion, and half of the parsley in a bowl. Add the tahini dressing and stir gently to combine.

    5. Serve atop a bed of fresh baby kale or your favourite salad greens. Sprinkle the top with the reserved fresh parsley, lemon zest, and hemp seeds.

Nutrition Facts

Per Portion

Calories 257
Calories from fat 138
Calories from saturated fat 19.3
Total Fat 15.3 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 9.1 g
Cholesterol 0 mg
Sodium 650 mg
Potassium 459 mg
Total Carbohydrate 25.7 g
Dietary Fiber 5.9 g
Sugars 4.2 g
Protein 4.0 g

Dietary servings

Per Portion


Fruit 0.3
Meat Alternative 0.3
Vegetables 1.4

Energy sources


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