Ingredients
Units
Scale
- 3 small sweet potatoes
- 1 avocado
- 2 scallions
- 100g rocket and corn salad
- 1 handful of garden cress
- 1 handful of sunflower and pumpkin seeds
- 1 Tsp cinnamon
- 1 Tsp paprika
- 1 Tsp rosemary
- salt, pepper
- olive oil
- for the dressing:
- 1 Tbsp tahini
- 1 lime
- 1 clove of garlic
- 1–2 Tbsp olive oil
- 1–2 Tbsp water
- pepper
Instructions
- Preheat oven to 200°C. Cut the sweet potatoes into small cubes and place on a baking tray. Drizzle with olive oil, salt, pepper, paprika, rosemary and cinnamon and bake for about 20-30 minutes, depending on the size of the cubes.
- Place the green salads in a big bowl, cut the avocados and scallions into small pieces and put in the bowl too.
- Prepare the dressing: crush the garlic and mix everything well together. If it’s too thick, add a little more water.
- Once the sweet potatoes are done mix it all together and serve with the seeds on top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Salad