Roasted Veg Salad with Tahini Lemon Garlic Dressing (dairy, egg, nut, soy, tomato free)

• 2-3 small sweet potatoes, peeled and cubed

• 1/2 small white onion, coarsely chopped

• 1/2 lb fresh asparagus, woody ends removed and chopped into bite-sized pieces

• 1 15 oz can cannellini beans, drained and rinsed

• 1 tablespoon olive oil

• Salt to taste

Preheat oven or grill to 450°F.

Place the sweet potatoes, onion, and asparagus on a sheet of aluminum foil, and drizzle with olive oil and sprinkle with salt before folding the foil over and rolling the edges together to seal them and form a packet around the vegetables. Place in the oven, and roast for 30-40 minutes. When roasted, carefully open the foil packet, and empty the contents into a medium-sized mixing bowl. Cover lightly, and let the vegetables cool completely before adding the cannellini beans and tahini dressing (recipe below), and toss the roasted vegetables and beans gently until they're completely coated in dressing.

Tahini Lemon Garlic Dressing

• 1/2 cup tahini (roasted sesame butter)

• 1/2 cup water

• juice of one large lemon

• 1 teaspoon jarlic

• 1/2 teaspoon sea salt

Place all of the ingredients in a pint-sized regular mouth mason jar - fun fact: a regular mouth jar fits a standard blender blade. Fit the blender blade into the jar to create a "Magic Bullet" kind of situation, and blend on high until the dressing is smoothly blended. Remove the blender blade, and use to taste to dress your salad.

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