Sweet Potato & Blueberry Salad with a Creamy Tahini Dressing
Sweet potato roasted to perfection and tossed in a salad with fresh blueberries, slices of avocado, mixed leafy greens and a creamy tahini dressing. A simple and healthy plant-based salad bursting with flavor, fun and goodness!
Ingredients(salad):
-1 medium orange sweet potato
-1/4 cup fresh blueberries
-1/2 an avocado
-1 large handful baby spinach
-a few arugula leaves
-a few watercress leaves
(serves 1)
Ingredients(dressing):
-1 teaspoon pure tahini (unsweetened, preservative free)
-1 or 2 teaspoons cold-pressed olive oil
-a squeeze of fresh lemon juice
-sea salt (to taste)
-cracked pepper (to taste)
(optional: double quantities to make more dressing)
Instructions(salad):
-roast the sweet potato by covering it in aluminium foil and baking it in the oven at 180 degree’s Celsius (360 F) for 30-60 minutes
-once your sweet potato has been roasted, you can leave it to cool or serve it warm in your salad
-remove the foil from the sweet potato and slice
-rinse the baby spinach, arugula and watercress and place in a bowl or on a plate
-add the sweet potato slices
-remove the peel and the pit from the avocado and slices
-rinse the blueberries and add the avocado and blueberries to the salad
-make the dressing
Instructions(dressing):
-in a small bowl, mix the tahini and the olive oil until well blended
-add the lemon juice, sea salt and cracked pepper
-mix until blended
-drizzled the entire contents over the salad
-serve, eat and enjoy
