Greens, Sprouts & Sweet Potato Salad

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1 pound sweet potatoes, peeled and cut into 2-by-1/3-inch sticks

5 tablespoons extra-virgin olive oil

salt + pepper

2 tablespoons fresh lemon juice

1 tablespoon gluten-free tamari

1 teaspoon honey

2 cups sprouts

1 romaine heart, coarsely chopped

4 small Japanese, Persian or 1 English cucumber, diced

2 cups packed mesclun

2 large scallions, finely chopped

8 olives, pitted and chopped – I used green

1 avocado, diced

1 tablespoon sesame seeds – white or black

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