Roasted Sweet Potato and Avocado Salad

Roasted Sweet Potato and Avocado Salad

3 sweet potatoes (about 2 pounds)
olive oil
Cumin and chili powder
2 bunches kale. collards or spinach as the bed of the salad
½ cup cilantro or basil
3 green onions
1 can black beans, drained and rinsed
1 large avocado, cubed

Dressing:
¼ cup tahini
3 garlic cloves
2 tablespoons lime or lemon juice
1 tablespoons pancake syrup
Salt
Water to thin if necessary

Method:

Preheat oven to 400 degrees. Scrub potatoes of dirt but leave the skins on. Cut sweet potatoes into 2-inch cubes. Toss with them with oil, salt cumin and chili powder. Roast for 30 minutes.

In a food processor or blender mix all the dressing ingredients. To thin the dressing use water or lemon/lime juice.

Arrange all the ingredients on a large platter and dress.