• 1Large sweet potato
• 1tbspOil
• Pinch salt
• 1Avocado (cubed or sliced)
• 2tbspSeeds
• 5cupsGreens (I used rocket and babyleaf spinach)
• 2tbspTahini
• 1tbspLemon juice
• 0.5 tbsp Maple syrup
• Pinch salt (to taste)
• Water (to thin)

Instructions

1. 1

   Preheat oven to 180 degrees

2. 2

   Slice sweet potato so roughly 1 inch wide / 1/4 inch thick

3. 3

   Toss in oil, sprinkle with a pinch of salt and put in oven for 15 mins

4. 4

   After 15 mins, toss pots and bake for another 5-10 mins until tender and golden

5. 5

   Whilst sweet pots are cooking, combine ingredients for dressing and add water so it is thick but drizzleable - check taste and adjust flavour as needed

6. 6

   Combine all salad ingredients and drizzle over dressing

7. 7

   Sprinkle seeds and serve