Roasted sweet potato salad with a creamy tahini dressing recipe, from our academy’s recipe selection.
Preheat oven to 180 ̊C/350 ̊F.
Mix the sweet potato ingredients in a large bowl. Transfer to a baking tray. Bake for 30 minutes.
Mix the dressing ingredients together in a bowl.
Divide the salad ingredients between two bowls and top with the roasted sweet potato. Drizzle the dressing over the top. Serve.
Store any leftover salad, sweet potato and dressing in separate containers and refrigerate for up to 2 days.
Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.