Za’atar Tahini Roasted Sweet Potatoes

Za’atar Tahini Roasted Sweet Potatoes

We love the flavor combination of the earthy, nutty za’atar tahini with the caramelized sweetness of these roasted sweet potatoes. This is such a colorful winning dish whether it’s for a festive gathering or a simple weeknight dinner! The creamy tahini sauce will also keep for a few days in the fridge and can be used to drizzle over salads, other roasted vegetables all week.

4 medium sweet potatoes
3 tbs olive oil
½  c Seed + Mill Organic Za’atar Tahini
Juice of 1 lemon
¼ c iced water
1 tsp salt & pepper to taste
2-3 tbs toasted sesame seeds to garnish

1. Pre-heat oven to 400F.
2. Line sheet pan with parchment paper.
3. Slice sweet potatoes in half, through the long side.
4. Drizzle with olive oil and salt (making sure the potatoes are evenly coated)l and roast for 30-40 mins (until crispy).
5. While sweet potatoes are roasting, make the tahini sauce by whisking all of the remaining ingredients together in a bowl until smooth. If too thin, add an extra 1 tbs tahini or if too thick, add 1 tbs extra water to reach desired consistency. This is all personal preference!
6. Transfer sweet potatoes to a serving dish and drizzle the tahini sauce and sesame seeds over the plate. Place extra sauce in a small serving bowl on the table for second helpings or those who like it extra creamy!

Also in Recipes

Creamy Vegan Shepherd's Pie
Creamy Vegan Shepherd's Pie

 As far as cozy winter food goes, it's hard to beat a Shepherd's Pie. It's hearty and warming, perfect for the days when the sun sets at 5 and it's too cold to leave the house. As much as we enjoy the traditional version, we also love a plant based option, using lentils in place of ground meat. The tahini is a great substitute here for butter in the mashed potato topping, and adds a rich, creaminess to the filling. Our founder, Rachel's husband and kids enjoyed this dish for dinner the day we shot this picture and gave it a big unanimous thumbs up!   
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw

Gena Hamshaw's Broccoli Tahini Pesto Pasta
Gena Hamshaw's Broccoli Tahini Pesto Pasta

"I usually toss cooked vegetables into my dinner pastas for added fiber and nutrition. This recipe--which calls for an entire head of cooked broccoli--takes that effort to a whole new level. Half of the broccoli gets chopped and added to the pasta, while the remaining half is pureed into a bright green, tahini-based pesto. The creamy texture of this pesto gives more body to the finished recipe than an oil-based pesto would. Untraditional as it is, it has become by favorite pesto for using in pasta dishes."