Step 1

Preheat oven to 400° F.

Step 2

Toss sweet potatoes with oil, thyme, salt and pepper. Roast for 20-30 minutes tossing halfway through. Set aside to cool.

Step 3

Meanwhile place beans in a large bowl. Top with sliced fennel, baby spinach, cooled roasted sweet potato and avocado.

Step 4

Prepare vinaigrette by combining oil, lemon, shallots, vinegar, thyme, salt and pepper to taste.

Step 5

Drizzle dressing over veggies and top with cheese if using.  Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.