California Roasted Sweet Potato Kale Salad

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

subheading: For the dressing:

¼ cup tahini

½ teaspoon garlic powder

2 tablespoons freshly squeezed lemon juice

1 teaspoon pure maple syrup

½ teaspoon dijon mustard

½ teaspoon salt, plus more to taste

Lots of freshly ground black pepper

2 to 3 tablespoons warm water, to thin the dressing

subheading: For the salad:

1 tablespoon olive oil

1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)

1 bunch of Tuscan kale, stems removed and very finely chopped (or 8 to 10 cups chopped kale)

½ cup dried cranberries

1 avocado, sliced or diced

½ cup wasabi peas* (or roasted salted chickpeas), for crunch

subheading: For the sweet and spicy pistachios:

½ cup shelled roasted pistachios

1 tablespoon pure maple syrup

¼ teaspoon cayenne pepper

Sprinkle of sea salt

Directions at ambitiouskitchen.com

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