|1 large sweet potato, cut into 3/4 inch cubes|
|1 tablespoon olive oil|
|1/4 teaspoon seal salt and black pepper|
|2 Hilary's Hemp and Greens Burgers|
|1/2 bunch lacinato kale, stems removed and chopped|
|1/2 radicchio head, torn into bite-size pieces|
|1 small fennel bulb, shaved or thinly sliced|
|1/3 cup Hilary's Apple Fennel Dressing|
|1/4 cup dried cranberries|
|1 tablespoon hemp seeds|
- Preheat oven to 400˚F.
- Toss sweet potato cubes with oil, salt and pepper. Arrange in an even layer on a rimmed backing sheet. Roast until browned and tender, about 20 minutes.
- After the potatoes have baked for 5 minutes, place burgers on a baking sheet and place in the oven along with potatoes. Bake for 10 minutes (flipping after 5 minutes).
- While the potatoes and burgers cook, combine kale, radicchio, and fennel in a large bowl and toss with dressing.
- Arrange salads on serving plates and top each with a burger, cranberries and hemp seeds.