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Roasted Japanese Yam and Asparagus Salad with Tahini Dressing | Living Well With Nic

Roasted Japanese Yam and Asparagus Salad with Tahini Dressing

Nutritious, filling roasted Japanese yam and asparagus salad with sugar snap peas, cherry tomatoes, avocado, and a creamy tahini dressing. This delicious salad makes for a satisfying lunch or dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Salad
Servings 1

Ingredients
  

Salad

  • 3 cups Mixed Greens
  • 1 small Japanese Yam
  • 5-10 Asparagus Spears
  • ½ Avocado
  • ½ cup Cherry Tomatoes
  • ½ cup Sugar Snap Peas

Tahini Dressing

  • ⅓ cup Tahini
  • ¼ cup Water
  • 2 Tbs Coconut Aminos
  • 2 Garlic Cloves

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Spread the sliced Japanese yams over a large parchment paper-lined baking sheet and drizzle with avocado oil and sprinkle with garlic powder and sea salt. Bake for 25 minutes, flipping half-way through.
  • Add mixed greens to a bowl and top with yams, asparagus, tomatoes, sugar snap peas, and avocado.

Dressing

  • Add all ingredients for the dressing to a small blender and blend until well-combined.

Notes

Store any leftovers in a sealed container in the refrigerator.
Keyword Asparagus, Japanese Yams, Tahini Dressing