YAMTASTIC BOWL

Recipe by Ellen Fisher

This recipe is vegan

Serves 2-3
Ingredients:

2.5 pounds of yams/sweet potatoes, diced

2.5 pounds of golden potatoes, sliced

1/2 pound arugula + baby spinach

1-2 tbsp each paprika, garlic powder and black pepper

1 serving of Avocado Aioli, recipe below

Avocado aioli:

5 cloves garlic, peeled

2 avocados

1 c your favorite hummus

3 T lemon juice

1⁄4 t salt

1⁄2 t onion powder

1⁄2 t paprika

1⁄4 c cilantro

Roast the peeled garlic at 400°F for 12 minutes. Then blend all ingredients except the cilantro until smooth. Pulse in the cilantro and serve.

For the almond crusted yams:

5 tbsp almond flour

1 tbsp each paprika, garlic powder, and black pepper

3 tbsp 100% pure maple syrup

2 tbsp lemon juice

Directions:

1. Set the oven to 400 Degrees Fahrenheit.

2. In a large mixing bowl, stir together the almond flour and 1 tbsp each of paprika, garlic powder and black pepper. In a separate large bowl stir together the maple syrup and lemon juice. Place the diced yams in the bowl with maple syrup and lemon juice and stir together until each piece is well coated and the liquid has absorbed into the yams. Then pour the yams into the mixing bowl with the almond flour mixture and coat well with your hands. Place the yams on a baking sheet with parchment paper and place in the oven. Then place the regular potatoes on a baking sheet, sprinkle with spices and pop into the oven as well for about 40-50 minutes.

3. While the spuds are baking, blend the Avocado Aioli sauce.

4. Once the potatoes are cooked, scoop them over bowls of greens, top with Avocado Aioli sauce and squeeze with lime. Stir together for the creamiest salad bowl ever.