Baked Hasselback Sweet Potato with Adzuki Black Bean Patty & Summer Salad

For the Hasselback Sweet Potato: Wash the sweet potato, pat dry, and slice it as thin as you can, being careful not to cut all the way through. Rub the potato with avocado oil and bake at 400F (200C) for 50 minutes or until it is tender and cooked through.

For the Adzuki Black Bean Patty: Prepare the pre-made Adzuki black bean patty according to package directions. Once ready, top it with a slice of avocado and Salbachia seeds.

For the Fresh Summer Salad: In a bowl, combine baby spinach, cherry tomatoes, sliced mini bell peppers, and pepitas. Season the salad with Circassian garlic salt, pepper, and a drizzle of avocado oil. Serve all components together for a complete meal.