Sweet Potato and Red Bean Salad
1 large sweet potato, chopped 1 tbsp maple syrup 1⁄2 tsp salt 1⁄2 tsp black pepper
2 cups kale, chopped 1⁄2 cup fresh dill, chopped 7 oz cherry tomatoes, chopped 1⁄4 cup parsley, chopped 1⁄2 can red kidney beans, drained and rinsed 1 tbsp tahini 1 tbsp tamari 1 tbsp balsamic vinegar Juice of 1⁄2 lemon 1⁄4 cup pecans, crushed
Preheat the oven to 400°F.
Add the chopped sweet potato to a large mixing bowl together with the maple syrup, salt and black pepper. Roast in the oven for 15-20 minutes, until soft.
When the sweet potato is cooked, add it to a large mixing bowl together with the kale, dill, cherry tomatoes, parsley, red kidney beans, tahini, tamari, balsamic vinegar, lemon juice and pecans. Stir everything together and serve immediately.