2 sweet potatoes, peeled and diced into cubes
1 T. extra virgin olive oil
1 tsp. cumin
½ tsp. cinnamon
½ tsp. paprika
¼ cup tahini
½ lemon, juiced
2 cloves garlic, minced
2 T. or more unsweetened almond milk
2 cups black beans
2 cups cherry tomatoes, halved
1 cup parsley, chopped
Toss sweet potatoes, olive oil, cumin, cinnamon, paprika and salt to taste in a bowl. Transfer to baking sheet lined with parchment paper and bake at 400 degrees for 25 minutes.
Whisk together tahini, lemon juice, garlic and almond milk.
In a large mixing bowl, combine black beans, tomatoes, parsley and roasted sweet potatoes. Season with salt and pepper. Drizzle with desired dressing (a little goes a long way).
DOCTOR’S NOTE: This salad is loaded with fiber from the sweet potatoes, beans and tahini, a paste made from sesame seeds.
TEST KITCHEN TIP: More almond milk may be required to thin the dressing.
Recipe by Dr. Shylah Schauer, naturopathic doctor
