Sweet potatoes are packed with Vitamin A, potassium, manganese and fiber. This is a complete meal full of plant protein, antioxidants, fiber, vitamins, and minerals. The sweet potato and tahini sauce complement each other by boosting nutrient absorption. Bon Appétit!
1 medium Sweet Potato
1 small Shallot
3 Cups Baby Kale
¼ cup Walnuts, chopped (optional)
1-2 tbsp Balsamic Vinaigrette
1-2 tbsp Olive Oil
Himalayan Sea Salt
1 BPA- Free Can Organic Garbanzo Bean, rinse and drained
2 tbsp Tahini
1 Lemon, juiced
1 tsp minced Garlic
2 tbsp Olive Oil
Preheat the oven to 375 degrees. Rinse the sweet potato and pat dry. Rub the sweet potato with avocado oil and Himalayan Salt. Bake for 45 minutes. Let the sweet potato cool for 10 minutes before cutting it in half. Next, scoop out the inside of the sweet potato and save for another use or have as a side.
While the sweet potato is baking you can make the tahini sauce by mixing all the ingredients in a small bowl and set aside.
In a mixing bowl mix the baby kale, shallots, balsamic, olive oil, garbanzo beans, nuts (if using) and salt and pepper.
Assemble the sweet potato; kale salad first then add as much tahini sauce as you would like. (After all is it healthy for you.)
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