Harissa Roasted Carrot and Herby Navy Bean Salad - Earth in Color

Ingredients

• 1 cup vegan unsweetened plain dairy-free yogurt
• ¼ cup tahini
• ½ large lemon, juiced
• Add salt to taste
• 5 to 7 small tri-color carrots or 3 to 4 medium tri-color carrots, unpeeled, chopped diagonally
• 1 Tbsp. Avocado oil
• 1 Tsp. smoked paprika
• ½ Tsp. sumac
• ½ Tsp. harissa
• Add salt and black pepper to taste
• 1 cup navy beans, strained, rinsed, and patted dry
• 1 small shallot, diced
• 1 Tbsp. Fresh cilantro, chopped
• 1 Tbsp. Fresh flat parsley, chopped
• ½ Tsp. garlic powder
• 1 Tbsp. harissa paste
• 3 Tbsp. champagne vinegar Note: Can substitute with apple cider vinegar or white wine vinegar
• 1 Tbsp. maple syrup
• 2 Tbsp. avocado oil or EVOO