Roasted Sweet Potatoes with Tahini Drizzle
Roasted Sweet Potatoes with Tahini Drizzle might be a good recipe to expand your side dish recipe box. This recipe serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 308 calories, 7g of protein, and 21g of fat per serving. For $1.07 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is liked by 111 foodies and cooks. Head to the store and pick up sea-salt, olive oil, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes. It is brought to you by Soup Addict. With a spoonacular score of 97%, this dish is great. If you like this recipe, take a look at these similar recipes: Roasted Carrots with Sweet Tahini Drizzle, Roasted Sweet Potatoes with Balsamic Drizzle, and Roasted Sweet Potatoes with Miso-Tahini Sauce.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
1 tablespoon coarsely chopped flat-leaf parsley
1 small clove garlic, minced
1 tablespoon Greek yogurt
3 large leaves of kale (I use lacinto kale), central stem removed
1 big tablespoon lemon juice from half a lemon
olive oil for drizzling
2 heaping tablespoons pepitas
1 red onion, cut into 1 1/4-inch wedges
1/4 teaspoon salt
sea salt and freshly ground black pepper
1 large sweet potato cut into 1? cubes
2 tablespoons tahini paste
1 tablespoon water
2 teaspoons za'atar
Equipment:
mixing bowl
oven
baking sheet
bowl
whisk
Cooking instruction summary:
Preheat oven to 475F.In a large mixing bowl, gently toss the sweet potatoes and red onions with a drizzle of olive oil. Season lightly with salt and pepper. Spread out the vegetables evenly on a parchment lined baking sheet, and roast for 20 to 30 minutes. The vegetables are done when theyre spotty brown.Meanwhile, place the kale leaves in a bowl, drizzle lightly with oil and a pinch of salt, then massage the leaves with your fingertips until the leaves turn bright green, and become silky and slightly wilted. Set aside.Whisk together all of the ingredients in a bowl. It should have a pourable consistency if necessary, stir in additional water, one teaspoon at a time, until it slowly but steadily drips off the whisk.Spread the kale leaves on a serving platter. Spoon the roasted vegetables evenly on top and scatter the pepitas amongst the veggies. Drizzle the tahini dressing in thin streams over the vegetables. Finish with the zaatar, parsley, a light sprinkling of salt and pepper.
Step by step:
1. Preheat oven to 475F.In a large mixing bowl, gently toss the sweet potatoes and red onions with a drizzle of olive oil. Season lightly with salt and pepper.
2. Spread out the vegetables evenly on a parchment lined baking sheet, and roast for 20 to 30 minutes. The vegetables are done when theyre spotty brown.Meanwhile, place the kale leaves in a bowl, drizzle lightly with oil and a pinch of salt, then massage the leaves with your fingertips until the leaves turn bright green, and become silky and slightly wilted. Set aside.
3. Whisk together all of the ingredients in a bowl. It should have a pourable consistency if necessary, stir in additional water, one teaspoon at a time, until it slowly but steadily drips off the whisk.
4. Spread the kale leaves on a serving platter. Spoon the roasted vegetables evenly on top and scatter the pepitas amongst the veggies.
5. Drizzle the tahini dressing in thin streams over the vegetables. Finish with the zaatar, parsley, a light sprinkling of salt and pepper.
Nutrition Information:
covered percent of daily need
