Sorghum & Sweet Potato Salad (dairy, nut, soy, gluten, allium free)

• 2 1/2 cups cooked jowar sorghum

• 1 large or 2 small/medium sweet potatoes, cubed

• 1 cup raisins or craisins

• 2oz goat cheese or dairy-free feta crumbles

• ~1/4 cup roasted sunflower seeds

• 1 tablespoon olive oil

• 1 teaspoon sea salt

For the dressing:

• 6 tablespoons olive oil

• 8 tablespoons lemon juice

• 3 tablespoons coconut aminos

• 2 1/2 teaspoons ground cumin

• ground black pepper to taste

Preheat oven to 450°F.

In a medium sized mixing bowl, place your cubed sweet potato and drizzle with olive oil and salt, toss to combine all the sweet potato thoroughly. Lay your salted and oiled sweet potatoes out in a single layer on a baking sheet, and roast in your pre-heated oven for 30 minutes on the oven's top rack. When finished, remove from the oven, and cool thoroughly before continuing.

In your serving bowl, combine your cooked sorghum, cooled sweet potatoes, raisins, and crumbled goat cheese. Toss to combine.

To dress the salad, whisk all the dressing ingredients together in a small bowl before pouring over the salad, and tossing again to cover the salad in the dressing. Cover, and refrigerate for 1-2 hours before serving, to give the sorghum time to absorb the dressing.

Before serving, top each serving with roasted sunflower seeds, to taste.

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