Nights that I cook dinner for myself and only myself, salad is pretty much always on the table. And by salad, I mean some amalgamation of vegetables. And by on the table, I mean tossed in a bowl, carried around the house with me as I do other things, and completely demolished. This salad is one such dish. It takes about two minutes of hands-on time, and is perfect for a summer night while you #gograyinMay and choose a healthy dinner option!
This recipe makes a huge salad for one person to eat for dinner or a nice side salad for two people. If you're cooking for more, do the math. That's why I majored in English.
1 large sweet potato, cut into thick slices
2 cups of halved Brussels sprouts
1 /3 of a baguette, clawed apart with your bare hands (alternatively: sliced / cubed)
olive oil, some glugs
salt, pepper, paprika
1 cup of plain Greek yogurt
1/3 cup of tahini
2 TBSP of lemon juice
water as needed
3 TBSP of chopped parsley, plus more for garnish
handful of almonds for garnish