Cumin Roasted Sweet Potatoes & Avocado Salad


This is one of the tastiest salads I have made in a while so I am excited to share it! It does take a little time to prepare but I promise, the payoff is worth it. Even if you don’t make the entire salad, just roast some sweet potatoes and make the dressing to drizzle on top. My 3-year-old son was eating the dressing straight from a spoon if that tells you anything 🙂

If you have a tried and true way to roast sweet potatoes, or even skillet roast them, by all means stick with it. I like this technique (borrowed from Cooks Illustrated) because I find it easier to cut them into an even width than to cut them into an even dice. The results are a creamy interior and a browned interior.

We hope you enjoy it!

Cumin Roasted Sweet Potatoes & Avocado Salad
make about 2 servings

Recipe notes: 1) the dressing makes more than is needed for two servings but the extra can be refrigerated and used for other purposes; 2) I used 1 teaspoon of cumin powder but I didn’t feel like the flavor came through much. I would use more next time but you can leave it out all together if you don’t like the flavor.


  • For the roasted sweet potatoes
    • 1-1/4 pounds sweet potatoes (about 4 small to medium sized potatoes), thin ends trimmed, peeled and sliced 3/4″ thick
    • 1 tablespoon vegetable oil
    • 1 to 1-1/2 teaspoons cumin powder
    • 1/2 teaspoon fine sea salt
  • For the dressing
    • 1 small bunch of cilantro leaves and tender stems (about 1-1/2 cups packed)
    • 2 tablespoons lime juice
    • 1 tablespoon balsamic
    • 1/4 cup + 2 tablespoons vegetable oil
    • 2 teaspoons agave
    • 1 garlic clove
    • 1/2″ piece of fresh ginger
    • 1/4 teaspoon fine sea salt
  • For the salad
    • 1 bag of Awesome Asian & Lettuce Mix or other greens of choice
    • 1 avocado, thinly sliced
    • 1 scallion, thinly sliced
    • 2 tablespoons roasted pumpkin seeds


  • Toss the sweet potatoes with the vegetable oil, cumin powder and salt until thoroughly coated. Evenly arrange on a rimmed baking sheet lined with foil and then cover tightly with more aluminum foil. Place on the middle rack of a cold oven and heat to 425 degrees for 30 minutes. Remove from the oven, remove the top layer of foil, and flip the sweet potatoes over (they should be browned on the first side, but if not, put back in the oven for another 10 minutes or so). Cook for another 10-15 minutes, or until the second side is brown. Remove from the oven to cool.
  • While the sweet potatoes are roasting, add all of the dressing ingredients together in a blender and process on high for 30 seconds, or until full combined.
  • When you are ready to assemble the salad, divide salad greens between plates and toss lightly with dressing. Top with sweet potatoes, avocado, scallion and pumpkin seeds and serve.


Hemp Seed “Ranch” Dressing


I have noted before that I am not much of a salad person as I rarely find them satisfying. So when I do make one, it has to be packed full of different textures and tastes and usually includes a rich dressing. You don’t have to turn to oil, mayonnaise or sour cream to get a rich dressing, however. The ground up hemp seeds in this recipe provide a wonderful, creamy base with which you can add any number of flavorings. If you aren’t familiar with hemp seeds, check out this link for more information (they are a powerhouse of nutrition!).

The “cobb” salad in the picture includes grated carrots, roasted chickpeas, hard-boiled eggs, sliced apples and pickled radishes on a bed of kale. You can of course use this as a dressing for salads but with a little less water, it also makes a great dip for fresh veggies or chips.


Hemp Seed “Ranch” Dressing (adapted from here)
makes enough for about 4-6 servings

Recipe notes: 1) if you want to serve this as a dip, use 1/4 cup water, but if you want more of a pourable dressing for a salad, use 1/3 cup water; 2) dill, chives, celery leaves, cayenne, Worcestershire sauce, and Tabasco are all optional add-ins, that I am sure would be great, I just didn’t have them on hand or want to make it spicy so my 2-year-old would eat it.


  • 1/2 cup shelled hemp seeds (also called hemp hearts)
  • 1/4 – 1/3 cup water (see recipe note)
  • 1 scallion, sliced
  • 1 large garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 1-2 tablespoons chopped parsley
  • 1/4 teaspoon dried tarragon
  • Salt and pepper to taste
  • Other add-ins as desired (see recipe note)


  • Add all ingredients to a blender or small food processor and puree until smooth. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for up to 7 days. Note: the dressing will thicken slightly after it has been chilled.

A Sweetened Dressing for Spicy Greens


Just a quick post with a salad dressing idea for those bold, spicy greens. I can eat a whole plate of arugula mixed with nothing but this dressing. Make it a meal and add some protein, your favorite nuts and whatever veggies you have available. Enjoy those healthful greens!

A Sweetened Dressing for Spicy Greens
makes about 1/3 cup

Recipe note: I love the flavor and slight sweetness in sherry vinegar but you could also use balsamic vinegar.


  • 1 small garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon sorghum syrup, maple syrup
  • 2 teaspoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/8 teaspoon dried thyme
  • Salt and pepper to taste


  • Whisk all ingredients together until fully combined. Taste and adjust seasoning as needed.