1 Sweet Potato sliced into rounds
1/2 tsp Avocado oil
Pink salt and pepper to taste
2.5 cups of sprouts
1 cup of lettuce or baby spinach
1 Watermelon radish sliced thin
1/2 cup Dried lentils
Ginger Miso Dressing
1 tbsp Ginger grated
1 tbsp Avocado oil
1 tbsp tamari (pure harvest is great)
1 tbsp Rice vinegar
1.5 tbsp Miso paste
1/2 tsp of Coconut sugar (substitute with raw honey)
1 tsp Sesame oil
1/2 to 1 tbsp hot water as needed, to thin
Preheat the oven to 180c and line a baking sheet with paper. Add the sliced sweet potato and drizzle avocado oil, sea salt and pepper and bake for 15 to 20 minutes, until cooked through.
Spread the sprouts in a large bowl.
Whisk the dressing ingredients together in a small bowl by combining all of the ingredients.
Add the sweet potato, avocado, radish and lentils to the sprouts and drizzle the dressing over top.
You can add grated carrot, grated raw beetroot, spring onion, and tomatoes but I don't recommend overdoing salad fillings. More ingredients in a salad or fruit in a smoothie are not better for the body's digestive.