Tahini Caesar Salad (Dairy Free, Gluten Free)

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!


- 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! 

← Older Post Newer Post →