Super Sprout Chopped Salad
Thank You: Adina Niemerow and Food&Wine Magazine
1 pound sweet potatoes, peeled and cut into 2-by-1/3-inch sticks
2 tblspns lemon juice (zest lemon first then juice saving zest for garnish)
1 tblspns plum vinegar
1 tblspns raspberry vinegar
*~ You could just swap out balsemic vinegar for these two(2)
1 tblspns tamari
1 teaspn honey
1 cup each lentil, mung and adzuki sprouts
1 romaine heart, coarsely chopped
4 small cucumbers, cut into small dice
2 cups packed mesclun
2 large scallions, chopped small
1 cup oil-cured olives, pitted and chopped
1 firm, ripe avocado, diced
1 tablespoon black sesame seeds
~ Preheat the oven to 450°. On a large rimmed baking sheet lined with parchment paper, toss the sweet potato sticks with olive oil; spread in an even layer. Season with salt and bake for about 12-15 minutes, until the sweet potatoes are just tender, more if you like a little crispyness.
~ In a small bowl, combine the lemon juice, vinegars, tamari and honey with 1/4 cup of oil. Season the dressing with salt.
~ In another small bowl, toss the sprouts with 1 tablespoon of the dressing and let stand for 10 minutes, tossing a few times.
~ In a large bowl, combine the romaine, cucumbers, mesclun, scallions, olives and avocado and toss. Add the remaining dressing and toss well. Transfer the salad to a platter and top with the roasted sweet potatoes, followed by the marinated sprouts. Sprinkle with the black sesame seeds and serve.