1/2cuproasted sweet potatoesroasted at 400 degrees for 35-40 minutes*
1/3cupcooked edamameboiled for 3-4 minutes, the drained
1/2cupcooked quinoaas per package instructions
1/2a ripe avocadochopped
1extra large kale leafwashed, stemmed, chopped and given a little drizzle of olive oil, plus a sprinkle of Kosher salt and fresh pepper
kosher salt and fresh pepper
Tahini Dressing
1/4cupmayo
1/4cuptahini
juice of one lemon
2-3tbspwater
pincheach of kosher salt and fresh pepper
Instructions
In a mason jar or small mixing bowl, combine tahini, mayo, lemon juice, water, salt, and pepper until creamy and easily poured. You can add a touch more or a touch less water to reach that perfect dressing consistency. Set aside.
Grab a medium serving bowl and combine roasted sweet potatoes, cooked edamame, cooked quinoa, chopped kale, and chopped avocado. **
Drizzle the creamy tahini dressing over top, add a pinch of kosher salt and fresh pepper and toss to coat.
Notes
Roasting sweet potatoes
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.Chop sweet potato into half-inch cubes, toss onto the baking sheet and drizzle with olive oil. Add a couple of generous pinches of kosher salt and fresh pepper. Mix with your hands to ensure they've been evenly coated. Roast for 35 to 45 minutes (tossing halfway through) until browning and tender and sweet.
Adapting this recipe
This recipe is super adaptable. If you don't have sweet potatoes on hand to roast, carrots, cauliflower or beets make great substitutes. Other easy swaps? Try chickpeas in place of the edamame, or couscous or brown rice in place of the quinoa. It will all taste delish topped with the creamy dressing.