Prepared by: Chef Johanna
Sweet Potato, Black Bean and Cauliflower Salad with Tahini Dressing
Equipment
- Knife and cutting board
- Skillet
- Spatula or tongs (to toss the veggies while they are sauteing)
- Salad bowl
- Serving spoon
Ingredients
The veggies
- 1 Tbsp olive oil
- 2 medium sweet potato (diced small)
- 1 cup cauliflower florets (chopped small)
- 3 large garlic cloves (minced)
- 1/2 can black beans (drained and rinsed)
- 1/4 cup chopped pistachios
- 1 cup fresh herbs, roughly chopped (I used a mix of parsley, mint, and basil)
- 1 head Butter lettuce (torn into bite-size pieces)
The dressing:
- 1 lemon, zest and juice (about 1/4 cup juice) (zest for garnish)
- 1/4 cup tahini
- 2 Tbsp maple syrup
- salt and pepper (to taste)
Garnish
- Lemon zest (sprinkle here and there, not too thick)
- Fresh herbs (strategically place large and small leaves)
- Pistachios (scatter a few whole nuts)
Instructions
Sauté the veggies
- Add olive oil to a skillet over medium heat. Once hot, add the sweet potato and season with salt and pepper. Sauté until almost tender, 5-8 minutes.
- Add the cauliflower and garlic, season with a bit more salt and pepper, and sauté until tender, about 5 minutes. Stir often.
- Add black beans and pistachios, toss well. Reserve a few nuts for garnish.
- Transfer the mixture to a large bowl and chill. Put the bowl in the fridge/freezer to speed this up.
Make the dressing
- Meanwhile, mix the dressing ingredients in a bowl, or jar, and blend well to combine.
- Just before serving, add the herbs, lettuce and dressing, toss well.
Garnish
- Garnish with zest, fresh herbs and a few nuts.
Notes
- Add dried cherries or other dried fruit.
- Use roasted garbanzo beans instead of the black beans, or a combination.
- Use arugula instead of the Butter lettuce.
- Use toasted pecans instead of pistachios.