What I ate for lunch today

Hi friends!  I know that figuring out what the heck to eat is the hardest part of making a radical change in your health, so I thought I'd post some of my easiest and most delicious workday lunches.  Enjoy!

Sweet Potato Salad with Spicy Tahini Dressing

Ingredients:

1 sweet potato

Spices to taste, on the sweet potato (I used salt, garlic powder, cayenne pepper, smoked paprika)

6-8 oz mixed greens (I used baby kale and baby romaine)

1/2 cup or more black beans, drained and rinsed

1 batch (about 1/4 cup) Spicy Tahini Dressing (recipe below)

1. Dice, spice, and roast your sweet potato.  This can happen the night before or, if your toddler wakes you up at 4:30am (not that I'm pointing fingers), you can do it the same morning you plan to eat this.  Dice into 1/2"-3/4" chunks, spread on a parchment-lined baking sheet, sprinkle with spices, and roast at 400 degrees for about 30 minutes.  I don't bother preheating and just let it go a little longer as needed--this is not an exact science and I'm not much of a planner.  Allow to cool a bit before packing in your lunch bag.

2. Make your dressing.  Spicy Tahini Dressing: In a small jar, combine 2-3 T tahini, 2-3 T apple cider vinegar, and a splash each of soy sauce, sriracha, and lemon juice.  If you have it, you can add a dash of nutritional yeast.  Any of these ingredients can be increased or decreased according to your taste.  I like ot add a bit of garlic powder and smoked paprika as well.

3. Pack your bag.  I put my greens in a plastic bag (I'll switch to cloth someday, I swear!), my beans and potatoes in a microwaveable container, and my dressing stays in the little jar (usually a re-purposed jam jar).

4. Put it together.  At lunchtime, microwave your beans and potatoes for 30-60 seconds--just enough to get them warm-ish but not hot.  Place your greens in your big bowl and toss with your dressing.  Top with your beans and potatoes and devour!