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Sweet Potato & Cabbage Salad With Miso Tahini Dressing
Preheat oven to 400 degrees. Place chopped sweet potatoes in a pot and cover with water. Cook for 5 minutes until just barely softened, then drain out the water and using the same pot, toss the partially cooked sweet potato in the salt pepper and herbs. Place on a parchment paper lined baking sheet and bake for 10-15 minutes.
Prep Time: 00:10
Cook Time: 00:25
Roasted Sweet Potatoes
1 medium sweet potato, peeled and diced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon herbs de provence, or substitute dried thyme
3 cups red or purple cabbage, roughly chopped
1 cup carrots, julienned
1/2 of a medium bell pepper, sliced into thin strips
1 or 2 two green onions, sliced
Miso Tahini Dressing
2 tablespoons tahini
3 tablespoons lime juice
1 tablespoon maple syrup
1/2 tablespoon white miso paste
3 tablespoons water
1Preheat oven to 400 degrees. Place chopped sweet potatoes in a pot and cover with water. Cook for 5 minutes until just barely softened, then drain out the water and using the same pot, toss the partially cooked sweet potato in the salt pepper and herbs. Place on a parchment paper lined baking sheet and bake for 10-15 minutes.
2While the sweet potato is baking, combine all of the salad ingredients into a large bowl. Then in a small bowl mix together all of the ingredients for the dressing. Pour the dressing over the salad and toss until everything is coated evenly. Set in the fridge to marinate until the sweet potatoes are cooked.
3Remove sweet potatoes from the oven, add to the salad bowl toss with the rest of the salad.
4Enjoy right away or save it for later in the fridge. The cabbage gets more delicious the longer it marinates in the dressing.
For even more nutrition and crunch top with a tablespoon of hemp seeds.
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