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The contrast of the roasted yams and the fresh bite of greens is so perfect. Filling enough to be a meal, but not so complicated that you couldn’t make it on your lunch break. #love
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INGREDIENTS:
SALAD
4 Sweet Potatoes, Cubed
2 Tablespoons Olive Oil
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Ginger
2 teaspoons Parsley, minced
4 cups Asian Greens
¼ cups Red Onion, Sliced Thin
DRESSING
¼ cups Olive Oil
2 cloves Garlic, Minced
1-½ Tablespoon Coconut Aminos (or Soy Sauce)
1 Tablespoon Apple Cider Vinegar
½ teaspoon Ginger
*2 Tablespoons Honey
2 Tablespoons Sesame Oil
DIRECTIONS:
Preheat oven to 400°F.
In a medium bowl, combine diced sweet potatoes, oil, and salt, pepper, ginger, and parsley. Toss to cover the sweet potatoes. Spread the mixture on a baking sheet and roast for 20–25 minutes, stirring occasionally, until fork tender.
Meanwhile, wash the greens and place in a bowl. Blend the dressing ingredients until smooth.
Remove the sweet potatoes and allow to cool for 5 minutes. Toss the greens with dressing and top with red onion & sweet potatoes. Garnish with sesame seeds, if desired. Serve immediately.