Roasted Sweet Potato Salad with Tahini Dressing

Instructions:

1. Roast the sweet potatoes:

Preheat your oven to 400°F (200°C).

Spread the sweet potato cubes on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and paprika if using. Toss to coat.

Roast for 25–30 minutes, flipping halfway, until golden and tender.

2. Optional: Roast the chickpeas

If you’d like crispy chickpeas, pat them dry and spread on a separate baking sheet.

Drizzle with a little olive oil, salt, and paprika or cumin. Roast at the same temperature for 20–25 minutes until crisp.

3. Prepare the dressing:

In a bowl, whisk together tahini, lemon juice, maple syrup (or honey), and minced garlic.

Add cold water gradually (1 tbsp at a time), whisking until the dressing is smooth and pourable. Season with salt to taste.

4. Assemble the salad:

In a large bowl or platter, lay down the greens.

Top with roasted sweet potatoes, chickpeas, red onion slices, parsley, and pomegranate seeds if using.

Drizzle generously with tahini dressing just before serving.

Enjoy