For the dressing
1/3 cup extra virgin olive oil
1/4 cup nutritional yeast
2 tablespoons apple cider vinegar
2 tablespoons water
2 tablespoons tahini
3 tablespoons soy sauce or tamari
1 tablespoon honey or agave
1 teaspoon ginger, minced on a Microplane
1 large garlic clove, minced on a Microplane
For the salad
1 sweet potato, diced and roasted
2 cups chopped romaine lettuce
1 1/2 cups chopped broccoli
1 1/2 cups sliced purple cabbage
1 1/2 cups chickpeas
1 cup chopped carrots
1 cup diced cucumber
1 diced avocado
1/2 cup roasted pepitas
First off, make sure your Tahini is well mixed. You don't want to just use the oil that floats on top if it hasn't been used in a while. Blend all the ingredients for the dressing in a Cuisinart or blender until smooth. Set aside
Preheat your oven to 400 degrees.
Cut your sweet potato into 1" cubes and place on a cookie sheet. Coat potatoes with a bit of olive oil, salt and pepper. Roast for about 20 minutes. Let cool.
Toss the remaining ingredients for the salad together including the roasted potatoes.
Add as much or as little of the dressing as your heart desires.