Name: Arugula & Sweet Potato Salad with Mint Yogurt Dressing
Yield: 4
Ingredients: 1 large (600g) sweet potato, cut into 1-inch cubes; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp oregano; 1/8 tsp salt; 1 tablespoon balsamic vinegar; 4 cups (about 100g) arugula (or baby spinach, kale, etc); 2 tbsp (16g) toasted pine nuts; 1 tbsp (8g) sunflower seeds; 1/4 tsp red pepper flakes; 1 small (160g) avocado, sliced or cut into cubes; 1/2 (60g) cucumber, sliced; 1/3 cup (78ml) non-dairy yogurt; 1 tbsp (15ml) olive oil; 1 tbsp (15g) tahini (or almond butter); 1 tbsp (15ml) white rice vinegar; 1 tsp (5ml) maple syrup; 1 clove of garlic, minced; 4-5 fresh mint leaves, finely chopped; 1/4 tsp salt