About This Recipe
Beta carotene not only gives sweet potatoes their orange color, but your body also coverts it into vitamin A — which plays a key role in supporting the immune system. White beans are loaded with protein and fiber, and a particularly significant sources of copper, iron, and folate.
Note: For the sweet potatoes — roast them at 375°F/ 190°C for an hour, until they’re almost bursting.
White Bean Dressing
- 1 cup (188 g) cooked white beans
- 2 Tbsp (30 ml) tahini
- 1/2 cup (120 ml) extra virgin olive oil
- 1 tsp Dijon mustard
- 2 Tbsp (30 ml) lemon juice
- 2 tsp of minced garlic
- 2 Tbsp (30 ml) white wine vinegar
- 1 Tbsp (4 g) chopped rosemary
- 1/2 sheet of nori, chopped
- Water to blend, as needed
- Salt to taste
- 4 cups (110 g) torn romaine
- 1 cup (157 g) large dice tomatoes
- 1 cup (110 g) large dice hot house cucumber
- 1/2 cup (70 g) sliced radishes
- 1 cup (100 g) blanched haricots verts, shocked in ice water and drained
- 1/4 cup (33 g) thinly sliced red onions
- 1 cup (151 g) cooked chickpeas
- 2 roasted sweet potatoes
- 1 cup (110 g) black olives
- 1/4 cup (20 g) capers
- 1/4 cup (5 g) chopped parsley
Step 1For the dressing: In a blender, blend the white beans, tahini, olive oil, mustard, lemon juice, garlic, and vinegar until very smooth. (If the dressing is too thick, add a splash of water and blend.) Add the rosemary and nori and pulse twice (no more than that!). Set aside.
Step 2Make the salad: Mix the romaine with half the dressing and salt to taste, then divide it between 4 bowls. Divide the tomatoes, cucumber, radishes, haricots verts, red onion, chickpeas, sweet potatoes, black olives, and capers between the bowls, placing them on top of the lettuce. Drizzle each salad with remaining dressing, sprinkle with fresh parsley, and season to taste.