Smashed Avocado Salad

Ingredients

1 sweet potato, skin left on, cut into bite-sized pieces

3 cups Romaine lettuce, chopped

1/2 avocado, ripe

1 teaspoon granulated garlic

1 teaspoon nutritional yeast

1/4 teaspoon sea salt, more to taste

5 turns freshly ground black pepper, more to taste

2 tablespoons apple cider vinegar

1 tablespoon red onion, thinly sliced

1/2 cup garbanzo beans, drained, rinsed and patted dry

1/2 cup broccoli, cut into very tiny pieces

1/2 cup grape tomatoes, sliced in half

5 Kalamata olives, sliced in half

Preheat your oven or toaster oven to 400° F and line a baking sheet with parchment paper or a silicone baking mat.
Spread the sweet potatoes out on the prepared baking sheet, making sure they are not overlapping. Roast for 20 minutes. Remove the baking sheet from the oven, toss them up, and place the sheet back in the oven and continue roasting for another 20 minutes.
You’ll know they are done when you can easily poke them with a fork, yet crispy around the edges and nicely browned. Set them aside.
Put the lettuce in a big salad bowl. With a spoon, scoop the avocado out of its shell. Gently massage the avocado into the lettuce with your hands to coat it. Make sure you don’t squeeze too hard or the lettuce will bruise.
Sprinkle the lettuce with the garlic granules, nutritional yeast, salt and pepper. Add vinegar and mix well using utensils, not your hands. Add more salt and pepper to taste and adjust other seasonings if needed.
Toss in your roasted sweet potatoes, red onion, garbanzo beans, broccoli, tomatoes and olives. Time to eat!