A kale and romaine salad with simple maple-tahini dressing, roasted sweet potatoes, avocado, toasted pumpkin seeds, apple, red onion and cashew chevre.
Mix all ingredients in a high speed blender. Add water until desired thickness is reached, starting with 1/4 cup
Toss yams with a glug of olive oil, sea salt and pepper. Roast at 425 for 20-25 minutes.
Toss with a teaspoon of olive oil, and a pinch of sea salt, cumin, and chili powder. Toast over medium heat in a frying pan until fragrant and lightly browned (5 minutes or so)
Combine all ingredients in a high speed blender. Store in the fridge.
*You can strain this mix using cheesecloth overnight for a firmer chevre
Toss all ingredients together along with the maple-tahini dressing. Enjoy!