Sesame Sweet Potato and Radicchio Salad

Sesame Sweet Potato and Radicchio Salad is a gluten-free, vegan-friendly meal or side dish that's rich in nutrients and great for make-ahead lunches.

Ingredients

• 5 cups cubed sweet potato (from 2 large or 3 medium sweet potatoes)
• 4 Tbsp. extra-virgin olive oil (divided)
• 1 tsp. sea salt (divided)
• 2 Tbsp. tahini (sesame seed paste)
• 4 tsp. fresh lemon juice (divided)
• 1 tsp. freshly grated ginger
• 1 tsp. fish sauce*
• 1 tsp. granulated sugar
• 2 cups thinly sliced radicchio
• 1/2 cup finely chopped parsley
• Optional garnish: toasted sesame seeds (lemon wedges, additional fresh parsley)

Instructions

1. 1

   Preheat oven to 425°F. Toss sweet potatoes with 2 Tbsp. of the oil and 1/2 tsp. of the salt; arrange in a single layer on a baking sheet. Bake for 30 to 40 minutes, tossing once halfway through, under tender and slightly caramelized.

2. 2

   While potatoes roast, prepare sesame dressing by whisking remaining 2 Tbsp. oil with tahini, 2 tsp. of the lemon juice, ginger, fish sauce, and sugar until smooth. Gradually whisk in up to 2 Tbsp. water (in 2 to 3 tsp. increments) until sauce is smooth and reaches desired level of creaminess. Set aside.

3. 3

   In a large bowl, combine radicchio and parsley. Toss with remaining 2 tsp. lemon juice and 1/2 tsp. salt. Add roasted sweet potatoes and gently toss all ingredients with sesame dressing. Garnish with sesame seeds, lemon wedges, and additional fresh parsley, if desired.