2 sweet potatoes
2 Tbsp. of olive oil
Salt and Pepper
Tahini, Avocado and Wasabi dressing ingredients:
4 Tbsp. SoCo tahini
1 ripe avocado
1 lemon or 1 tsp. of lemon juice
2 tsp. wasabi paste
Salt and pepper as needed
Preheat oven to 450°. Rinse sweet potatoes
Cut sweet potatoes into quarters lengthwise
Brush glaze the olive oil, salt and pepper on top of the sweet potatoes and roast, tossing every 5-8 min, until you can easily cut them (around 20-30 min)
Meanwhile, mix or blend all dressing ingredients (4 Tbsp. SoCo tahini, 1 ripe avocado, 1 lemon, 2 tsp. wasabi paste, salt and pepper)
Remove sweet potatoes from the oven and top with the tahini dressing. Enjoy!
1 cup flat-leaf parsley
3 garlic cloves or 1 tsp. Of chopped garlic
2 Tbsp, fresh oregano leaves
3 Tbsp. olive oil
2 tsp. distilled white vinegar
Salt and pepper
½ fresh red pepper or ¼ teaspoon red pepper flakes
Chop parsley, oregano, and garlic (or blend). Place in a small bowl.
Stir in the olive oil, vinegar, pepper, slat and red pepper
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