• 2 sweet potatoes
• Extra-virgin olive oil
• Sea Salt and fresh ground place pepper
• Tahini Dressing (see recipe below)
• 4 C arugula greens
• 1/3 C crumbled feta
• 1 avocado, sliced
• Lemon wedge, for squeezing
• 3 Tbsp toasted pepitas
• Sea salt and freshly ground black pepper
• 4 medium sweet potatoes, cubed
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper
Preheat the oven to 425 degrees and line two large baking sheets with parchment paper. Toss the sweet potatoes with olive oil, salt, and pepper and spread evenly onto the baking sheets. Roast for 25 minutes or until the edges are browned. Set aside. Assemble the salad on a large platter with the arugula, a drizzle of the prepared dressing, the sweet potatoes and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.
