Loaded Tahini Sweet Potatoes
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Servings
4
Cook Time
1 hour
Not only are these Loaded Tahini Sweet Potatoes from The Tahini Table super vibrant to the eye, but also to the taste buds! The sweet potatoes are drenched in a tangy, rich tahini sauce and topped with bright tomato chunks and fresh herbs. All you need is one pan for a vegan dish that will wow. Did we mention this recipe requires little cleanup?
Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.
Author:Amy Zitelman
Ingredients
1 leek, trimmed, halved lengthwise, and thinly sliced (white and pale green parts)
1 15oz can chickpeas, rinsed and drained
2 Tbsp extra-virgin olive oil, divided
1 garlic clove, minced with coarse sea salt
1 tsp ground coriander
½ tsp ground cumin
½ tsp smoked paprika
Pinch ground cinnamon
Fine sea salt and freshly ground black pepper, to taste
4 medium sweet potatoes, halved lengthwise
1 bunch lacinato kale, coarsely chopped
1 cup Sweet and Sour Tahini Dressing (recipe below)
12 cherry tomatoes, quartered
¼ cup chopped fresh flat-leaf parsley
Hot sauce, to taste
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⅓ cup Soom Premium Tahini
1 garlic clove, minced with coarse sea salt
⅓ cup ice-cold water
2 tbsp ketchup
2 Tbsp apple cider vinegar
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2 Tbsp D’vash Date Syrup
1 Tbsp freshly squeezed lemon juice
1½ tsp fine sea salt
½ tsp freshly ground black pepper
For the sweet potatoes
For the sweet & sour tahini sauce
Directions
For the sweet potatoes
Preheat the oven to 400F.
Toss the leek and chickpeas with 1 Tbsp of the olive oil on a rimmed sheet pan. Add the garlic, coriander, cumin, paprika, cinnamon, salt, and pepper and toss to coat everything evenly. Push the leek and chickpea mixture to the edges of the sheet pan.
Rub the cut surfaces of the sweet potatoes with the remaining 1 Tbsp of olive oil and season with salt and pepper. Put the sweet potatoes, cut-side down, in the center of the sheet pan. Bake until the potatoes are fork-tender, about 45 minutes.
While the potatoes are baking, boil the kale in a good amount of salted water until tender, about 10 minutes.
When the potatoes are tender, put two halves on each plate and flatten them with the back of a large fork.
Transfer the kale to the sheet pan and toss with the chickpeas and leeks. Drizzle some of the tahini sauce over the potatoes and pile the veggies on top. Top with more tahini sauce and the tomatoes, parsley, and hot sauce.
For the sweet & sour tahini sauce
Whisk the tahini, garlic, water, ketchup, vinegar, date syrup, lemon juice, salt, and pepper in a medium bowl until smooth and creamy. It should be the consistency of a creamy salad dressing, like ranch.
Store in a closed container in the refrigerator for up to 1 week.
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free, Soy-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Fall
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