Roasted sweet potatoes with zesty tahini dressing
One of my goal this year is to share more delicious vegetarian (or vegan, like here) recipes. I think this one fits right in ! It's a warm salad of roasted potatoes with a few pomegranate seeds, a zesty tahini dressing and some parsley for a fresh kick (and some great color).
Roasted sweet potatoes are so good when they're well caramelized. Paired with this insanely good tahini dressing, lemon and garlic it's out of this world. The pomegranate brings a bit of texture because cooked sweet potatoes are kinda soft. If you don't like (or can't find) pomegranate, you can replace it with walnuts or pistachios instead.
The quantity of this recipe serves 2 for a light lunch. If you serve it as a starter, you can serve 4 people. You can always double the recipe to make sure you have enough.
What is tahini ? It's a sesame seed paste, kinda like peanut butter but with sesame seeds, it's widely used in Middle Eastern cuisine and it's great. You can find it in health stores or in some grocery stores. You can also find it on Amazon, I like the Lima brand one.
Here's the link of the small food processor I use almost everyday in my kitchen. It's small yet powerful so it's great. It also doubles as a whisk and a hand blender so it's super useful.
And in case you need a little vegetarian/vegan inspiration, here are a few links you can look at :
Let's get to the recipe !
Roasted sweet potatoes with zesty tahini dressing (serves 2) :
- 1 kg sweet potatoes (3 large)
- 1 tsp dried thyme
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt
- Fresh parsley
- 1/4 pomegranate
- Olive oil
For the tahini dressing :
- 3 tbsp tahini
- 1 lemon
- 1/2 garlic clove
- 2 to 3 tbsp water
- Salt and pepper
Preheat the oven at 200°C/400°F.
Peel and slice the sweet potatoes.
Mix the sweet potatoes with a generous drizzle of olive oil, thyme, salt and black pepper.
Lay the sweet potatoes in a single layer on a parchment covered paper.
Bake for 15 minutes, flip them and bake for an additionnal 10 to 15 minutes. The sweet potatoes must be golden brown.
To make the dressing, put all the dressing ingredients in a food processor and blend until smooth and a little runny. Add more water if necessary.
Serve the sweet potatoes with the dressing drizzled on top, garnish with fresh chopped parsley and pomegranate seeds.