Recipe by fxf
This is a delicious fun way to serve Sweet Potatoes. The salad tastes amazing and looks like something that you would order at a high-end restaurant. This is a macro friendly dish
- 1 garlic clove, peeled and chopped
- 1 cup cilantro (can substitute with parsley)
- 1 ripe avocado, peeled and pitted
- 2 tablespoons tahini
- 1 lime juice
- 1⁄3 cup water, add more to thin if needed
- sea salt and black pepper, to taste
- handful mixed baby greens
- 3⁄4 cup cherry tomatoes, halved
- 1 teaspoon fresh cilantro, minced
- 1⁄2 lime, juice of, plus more to garnish
- 1 sweet potato, peeled and spiralized
- 2 teaspoons olive oil, divided
- 2⁄3 cup cooked black beans
- 1⁄8 teaspoon ground cayenne pepper
- 1⁄8 teaspoon ground coriander
- sliced avocado and green onion, to garnish
Directions See How It's Made
- For the sauce: Combine the first 7 ingredients in the food processor, pulse until completely smooth. Transfer to a jar. (There will be plenty of the avocado dressing leftover to use as a dip or spread.).
- For the salad: In a large bowl, toss the tomatoes, herbs and greens together. Squeeze lime on top and set aside.
- Run the sweet potato through the spiralizer to make noodles, or use a vegetable peeler to turn it into ribbons.
- Heat 1 teaspoon of the oil in a frying pan over medium heat, then lightly sauté the noodles for 2–3 minutes or until slightly softened. Transfer the sweet potato noodles to the bowl of greens and tomatoes.
- Without cleaning the pan, heat the remaining oil. Toss in the black beans, cayenne and coriander, and stir fry until warm. Add to the sweet potato noodle mixture. Stir everything in the bowl well to combine. Either add the avocado sauce and toss to coat at this point, or plate the salad and drizzle the sauce on top. Serve with sliced avocado, green onion and lime wedges if desired.