Roasted Sweet Potatoes
Roasted Red or Yellow Onions
Salad Greens (including watercress is a nice option)
Cooked Brown Rice
Sunflower Dressing (below)
Sunflower Seed Dressing Ingredients: (adapted from 101 cookbooks website recipe)
1/3 cup sunflower seeds
1/3 cup olive oil
2 T lemon juice
1 T honey
salt to taste
warm water to loosen dressing as desired
Directions: Blend sunflower seed dressing ingredients in a food processor until creamy and smooth. Then add salt to taste and warm water for desired consistency. I find the dressing works best if it is not runny, but more like a thicker ranch dressing consistency. But, it is very much up to your own taste.
Prepare beds of salad greens on plates. Salt and pepper the greens lightly, then place just a few thin slices of roasted onions on the top. Next, slice the roasted sweet potatoes into rounds about as thick as your index finger. Peel off the skin, and place one or two slices on the salad greens. Top with brown rice and a turn or two of the dressing.
If you’re feeling adventurous and have a few more minutes on your hands, try frying the sweet potato slices approximately 2 minutes per side til brown before putting on the salad greens. It adds another whole level of sweet potato flavor. yummmmm.