Sweet Potato Avocado Salad
Easy and delicious salad made up of healthy fats and carbs.
Ingredients
Salad
- 2 packed cups arugula
- 2 packed cups baby kale
- 1 cup chopped purple cabbage
- 1 medium avocado, sliced
- ½ cup pine nuts
- 6 tbsp crumbled vegan feta
- 1 medium sweet potato, cubed
- 1 tbsp avocado oil
Dressing
- ¼ cup tahini
- ½ small lemon, juice from
- 1 tbsp dijon mustard
- 2 tbsp water
- 1 tbsp agave
- pinch sea salt & pepper
Instructions
Salad
- preheat oven to 400 degrees. peel and cube your sweet potato, then arrange them on a parchment lined baking tray. bake for 20 minutes or so flipping halfway through. keep an eye on them, the time is different for everybody depending on your sweet potato and oven!
- add arugula, baby kale, and purple cabbage evenly into 2 bowls. toss both bowls.
- slice an avocado and divide between the 2 bowls. sprinkle the pine nuts, crumbled vegan feta, sea salt and pepper between both bowls.
- top with the cubed sweet potato.
Dressing
- add all ingredients together in a small jar and mix evenly to combine with a fork or spoon. this dressing can be stored in the fridge in an airtight container for up to 5 days.