The Big Salad

Name: The Big Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 3
Cuisine: Global
Ingredients: 59 milliliters raw almond butter (or roasted peanut butter); 118 milliliters toasted sliced almonds; 1 large carrot, julienned; 1 handful or two of cilantro leaves, chopped (or try parsley); 1 cucumber, diced; 1 garlic clove; 1 teaspoon freshly grated ginger (optional); 2 green onions, thinly sliced; 2 Tbsps fresh lime juice; 1 teaspoon maple syrup (or other sweetener), to taste; 1 red pepper, chopped; 1 head romaine, chopped, washed, and spun dry; 1 teaspoon toasted sesame oil, to taste (optional); 1 large sweet potato, sliced into 1cm rounds; 2 Tbsps low-sodium tamari; 2 Tbsps water

You can never have too many main course recipes, so give The Big Salad a try. This recipe makes 3 servings with 397 calories, 15g of protein, and 26g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic clove, sweet potato, carrot, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Preheat oven to 400F and line a baking sheet with parchment paper. Lightly coat the sweet potato slices with coconut or grapeseed oil. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Grape Seed Oil

Sweet Potato

Coconut

Equipment you will use

Baking Paper

Baking Sheet

Oven

Bake for 25-30 minutes, flipping once half way through baking, until lightly charred and fork tender.Prepare salad dressing. Mince garlic clove in a mini food processor and then add the rest of the ingredients. Process until smooth. Note that the dressing will seem thin at first, but it will thicken up as it sits.

Ingredients you will need

Salad Dressing