Lemony Tahini Sweet Potatoes

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Published July 8, 2024

Add a burst of Mediterranean flavour to your meal with our Lemony Tahini Sweet Potatoes. This dish combines the natural sweetness of sweet potatoes with the rich, nutty taste of tahini and a tang of lemon, creating a perfect balance of flavours. Topped with an array of spices, pomegranate jewels, and fresh herbs, this recipe not only pleases the palate but also makes a vibrant addition to any table. Let’s explore how to make this nutritious and delicious dish that’s as pleasing to the eye as it is to the taste buds.

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Lemony Tahini Sweet Potatoes: A Mediterranean Delight

Ingredients

2-3 medium sweet potatoes, steamed and sliced lengthways
1⅓ cups canned chickpeas, drained and rinsed
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon ground Tony Ferguson Cinnamon Spice
Salt and pepper, to taste
1-2 tablespoons Tony Ferguson Honey
1-2 tablespoons Tony Ferguson Lemon Juice
Olive oil for roasting
Tony Ferguson Nutritional Yeast Flakes, for sprinkling
Pomegranate seeds, toasted sesame seeds, black onion seeds, and za’atar seasoning for serving
Fresh herbs, chopped, for garnish

For the Lemony Tahini Dressing:

½ cup runny tahini
¼ cup Tony Ferguson Honey
1-2 tablespoons Tony Ferguson Lemon Juice
Salt and pepper, to taste
Hot water, as needed to thin the dressing

Directions

Preheat your oven to 200°C. Arrange the steamed sweet potato slices on a baking tray. Drizzle with olive oil, sprinkle with salt, pepper, and a dash of Tony Ferguson Nutritional Yeast Flakes.
In a separate bowl, combine chickpeas with smoked paprika, ground cumin, Tony Ferguson Cinnamon Spice, Tony Ferguson Honey, Tony Ferguson Lemon Juice, and a drizzle of olive oil. Mix well until the chickpeas are evenly coated. Arrange them on the baking tray alongside the sweet potatoes.
Place the tray in the oven and roast for 20-25 minutes, or until the sweet potatoes are golden and the chickpeas are crispy.
While the sweet potatoes and chickpeas are roasting, whisk together tahini, Tony Ferguson Honey, Tony Ferguson Lemon Juice, salt, and pepper in a small bowl. Gradually add hot water until the dressing reaches a smooth, drizzle-able consistency.
Once roasted, arrange the sweet potatoes and chickpeas on a serving platter. Drizzle generously with the lemony tahini dressing. Sprinkle over the pomegranate seeds, sesame seeds, za’atar, and black onion seeds. Garnish with chopped fresh herbs.

This Lemony Tahini Sweet Potatoes recipe is a delightful way to enjoy a hearty, healthy dish full of flavours and textures. It’s perfect as a standalone meal or as a stunning side dish for gatherings. The combination of sweet, spicy, and tangy elements makes this recipe a sure hit for anyone looking to impress with their culinary skills. Give it a try and watch this beautiful, flavourful dish become a new favourite!