Bring a complete meal to the table with this roasted sweet potato, bean, and asparagus salad with a tasty and zingy dressing. No need to cool the salad, serve warm potatoes fresh from the oven. Have a healthy, no oil, vegan meal on the table fast and easy in 35 minutes.
Preheat oven to 425F.
Scrub and large dice the sweet and white unpeeled potatoes into 1" cubes.
Spread over two baking sheets lined with parchment or non-stick mat or made of stoneware. Sprinkle with salt, pepper and garlic powder. Convection Bake for 30 minutes.
While the potatoes bake, work quickly to prepare the dressing. In a 4 cup measure or medium bowl mix all dressing ingredients: garlic cloves, tahini (sesame seed butter), chia seeds, lemon juice, water (the water should equal the amount of lemon juice), salt, Dijon mustard, maple / agave syrup or other sweetener, freshly ground black pepper, dried or fresh dill, and green onions.
When there is 15 minutes left on the potatoes, cut and steam the asparagus in a microwave steamer for about 8 minutes with about 1/4 cup water, until tender and still a bit crunchy, not mushy.
When the asparagus is done, drain in a colander with the rinsed beans.
Pour the dressing over the salad.
Mix the potatoes, asparagus, beans, and dressing together in a large salad bowl and season to taste. Serve immediately, warm.
Eat cold or warm as leftovers.