Ingredients:
- 2 large sweet potatoes or yams, sliced into 1-inch thick wedges
- 2 teaspoons avocado oil or olive oil
- Sea salt and pepper to taste
- 1/4 cup raw cashews, plus 1/4 cup to serve
- 1 tablespoon pure maple syrup or raw honey
- 1/4 cup apple cider vinegar or rice vinegar
- 1 teaspoon crushed red pepper flakes
- 2 fresh cloves of garlic, pressed
- 2 green onions, sliced
- 4 heaping cups of fresh spinach
- 2 ripe avocados, diced
Instructions:
- Preheat your oven to 425 degrees Fahrenheit.
- Coat the sweet potato wedges with oil, salt, and pepper.
- Spread the wedges evenly on a baking tray and roast for 20 minutes or until tender. Set aside to cool.
- Meanwhile, prepare the dressing by adding 1/4 cup of raw cashews to your blender along with the vinegar, maple syrup or honey, garlic, and red pepper flakes.
- Blend until smooth. Add a splash of water if needed to achieve your desired consistency.
- In a large salad bowl, combine the spinach, roasted sweet potatoes, diced avocado, green onions, and the remaining cashews.
- Drizzle the homemade dressing over everything.
- Gently toss to combine.
Tips:
- For variation, consider adding sunflower seeds or crumbled goat cheese for an extra touch.
- Ensure not to overcook the sweet potatoes in the oven to keep them slightly crispy.
