Roasted Sweet Potatoes with Tahini Dressing

Course Side Dish

Cuisine Fusion

Keyword Dressing, Healthy, Seasonal, Sweet Potatoes, Tahini, Vegan, Vegetables, Vegetarian

Servings 4 Servings

Ingredients

Sweet Potatoes

2 pounds (about 4 medium sized) sweet potatoes, peeled and diced into 1-inch cubes
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper

Tahini Dressing

¼ cup tahini paste
2 tablespoons lemon juice
1 tablespoon cold water
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

Garnish

Chopped parsley
Pumpkin seeds (or sliced almonds)
Sumac

Instructions

Prepare Sweet Potatoes

Preheat oven to 425°F and set aside a parchment lined baking sheet.
In a large bowl, toss together the sweet potatoes with the remaining ingredients, making sure that they are evenly coated.
Transfer the sweet potatoes to the prepared baking sheet and bake until cooked through and lightly toasted, about 40 to 45 minutes. Give the vegetables a stir halfway through the baking time. Remove from oven and set aside.

Prepare Tahini Dressing

Combine all ingredients in a small bowl or jar and whisk until thoroughly combined. Add up to an additional tablespoon of water if the dressing it too thick.

Assemble

Transfer roasted sweet potatoes to a serving dish. Drizzle with desired amount of dressing. Garnish as desired.

Recipe Notes

This dish can be prepared beforehand. The sweet potatoes can be roasted and kept refrigerated (just give them a quick warm-up before assembling). The dressing can be made prior and kept refrigerated as well. Simply assemble prior to serving.