| 15 | 40 | 237 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 6 |
| 4 cup | Sweet potato (or yams, cut in 1-inch cubes) |
| 1/2 tsp | Cumin (ground) |
| 1/2 tsp | Paprika (smoked) |
| 1/2 tsp | Cinnamon (ground) |
| 1 tsp | Sea Salt |
| 1/2 small | Red onion (small; finely chopped) |
| 1/4 cup | Tahini (for dressing) |
| 1 medium | Lemon (for dressing) |
| 1 clove(s) | Garlic (for dressing) |
| 1/4 cup | Extra virgin olive oil (for dressing) |
| 1/4 cup | Water (warm, for dressing) |
| 1/2 tsp | Sea Salt (for dressing) |
| 1 dash | Black pepper (freshly ground, for dressing) |
| 1/2 cup | Parsley, fresh (finely chopped, for topping) |
| 1/4 cup | Lemon peel (zest) (for topping) |
Preheat the oven to 400 degrees F.
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.
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.
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.
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.
Sweet Potato
is high in beta carotene fiber and a great source of vitamin C
| Fruit | 0.2 |
| Meat Alternative | 0.3 |
| Vegetables | 1.4 |
