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?

For the Sweet Potatoes

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

 

Directions:

  1. Preheat the oven to 400F.
  2. 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.
  3. 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.
  4. While the potatoes are baking, boil the kale in a good amount of salted water until tender, about 10 minutes.
  5. When the potatoes are tender, put two halves on each plate and flatten them with the back of a large fork. 
  6. 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

Ingredients:

  • ⅓ cup Soom Tahini
  • 1 garlic clove, minced with coarse sea salt
  • ⅓ cup ice-cold water
  • 2 tbsp ketchup
  • 2 tbsp apple cider vinegar
  • 2 tbsp Soom Silan Date Syrup
  • 1 tbsp freshly squeezed lemon juice
  • 1½ tsp fine sea salt
  • ½ tsp freshly ground black pepper

 

Directions:

  1. 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. 
  2. Store in a closed container in the refrigerator for up to 1 week.
Free shipping on orders over $45.99