Roasted Sweet Potatoes with Tahini Drizzle
Servings 4
Ingredients
for the vegetables:
- 1 large sweet potato cut into 1? cubes
- 1 red onion cut into 1 1/4-inch wedges
- 3 large leaves of kale I use lacinto kale, central stem removed
- olive oil for drizzling
- sea salt and freshly ground black pepper
for the dressing:
- 2 tablespoons tahini paste
- 1 tablespoon Greek yogurt
- 1 big squeeze lemon juice from half a lemon
- 1 tablespoon water
- 1 small clove garlic minced
- 1/4 teaspoon salt
assemble:
- 2 heaping tablespoons pepitas
- 2 teaspoons za’atar
- 1 tablespoon coarsely chopped flat-leaf parsley
- sea salt and freshly ground black pepper
Instructions
- Preheat oven to 475°F.
For the vegetables:
- 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 they’re 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.
For the dressing:
- 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.
Assemble:
- 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 za’atar, parsley, a light sprinkling of salt and pepper.