Za'atar Roasted Sweet Potatoes With Tahini Ranch Dressing
Roasted potatoes pair perfectly with robust herbs. These za'atar roasted sweet potato fries get dusted with polenta, making them extra crispy. We recommend dipping in a vegan tahini ranch dipping sauce - it's life-changing!
For the sweet potatoes:
3 large sweet potatoes (sliced into wedges)
3 tbsp za’atar
2 tbsp polenta
4 tbsp olive oil
Rosemary (finely chopped) and a few stalks for garnish
Salt & pepper
For the tahini ranch dip:
1/4 c Seed + Mill Organic Tahini (any of our flavors would be delicious here!)
1/4 c lemon juice
1/4 c olive oil
2 tbs white miso
2 tsp maple syrup
1 garlic (preferably roasted in advance)
Salt & pepper
Add 2/3 tbs water if necessary to thin out the sauce
1.Pre-heat oven to 400 °F.
2. In a bowl, combine the za’atar, olive oil, salt & pepper, and sweet potatoes and mix by hand to coat evenly. Sprinkle the polenta over the sweet potatoes. Lay wedges on parchment-lined baking sheet (evenly spaced) and roast for 45 mins or until golden and crispy.
3. For the dressing: blend all of the dressing ingredients (except the water) in a food processor until smooth. Add extra water to thin out the sauce to your preference. The more water, the thinner the sauce will be.
4. Add the rosemary over the fries for decoration.
Lasts for up to 2 days if kept in an airtight container.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!