• Preheat the oven to 400ºF.
• Line a large baking sheet with parchment paper.
• In a large mixing bowl, combine diced sweet potato, cumin, cinnamon, and paprika. Transfer to baking sheet and bake for 25 minutes.
• Meanwhile, make your tahini dressing by whisking together tahini, lemon juice, minced garlic, and almond milk.
• In the mixing bowl, combine black beans, tomatoes, chopped parsley, and sweet potato mixture.
• Drizzle with your desired amount of dressing and enjoy!

Notes

• No Tahini: Use an oil-free hummus instead.
• No Almond Milk: If you don't have almond milk, any unsweetened regular flavored plant-based milk will work.
• No Black Beans: Use lentils, chickpeas or quinoa instead.
• Storage: Refrigerate in air-tight container up to 3-5 days.