I put my two favorites together again! We ate this as a side with steak, but if you're plant-based or vegetarian a great option would be to add some cannellini beans and remove the anchoy paste!
Ingredients:
- 3 tbs avocado oil
- 1 sweet potato, peeled and diced
- 2 tbs anchovy paste
- 1 tbs red wine vinegar
- 2 tbs dijon mustard
- 1/4 cup tahini
- 1 lemon, juiced
- 3 garlic cloves, minced
- 1/4 cup ice cold water
- salt and pepper to taste
- lettuce of choice
- 3 tbs nutritional yeast
- 3 tbs sunflower seeds
Preheat oven to 375 degrees F. Place diced sweet potatoes on parchment lined baking sheet, and drizzle with avocado oil. Bake for 25 - 30 minutes.
Chop lettuce and place in serving bowl. Once sweet potatoes are cooked add to serving bowl. For dressing mix anchovy paste, dijon mustard, tahini, lemon juice, garlic cloves, and 2 tbs ice water. Depending on consistency that you prefer for dressing keep adding 1-2 tbs of ice water at a time.
Top lettuce and sweet potato mixture with nutritional yeast and sunflower seeds then add dressing!
