Roasted Sweet Potatoes with Tahini Dill Sauce
Makes: 3 servings
Takes: 45 minutes
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This recipe is adapted from Anna Stockwell's "Dream Sweet Potato Dinner" and it is truly the dish of our plant-based dreams. It looks fancy but it's not that hard (promise) and the flavors are 💯 Perfect for date night or whenever you want to show off your plating skills.
Equipment: You will need a food processor to make the tahini dill sauce.
Do Ahead: This recipe isn't difficult but it has a few moving parts. Make the tahini dill sauce or lentil salad ahead of time to get a jump on things if you don't like having too much going on at once.
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01.
Preheat the oven to 425℉. Rub the cut side of the sweet potatoes or garnet yams with a little olive oil and salt & pepper. Place them cut side down on a baking sheet.
02.
Roast the potatoes until they begin to brown and soften (about 20 minutes).
03.
Tear the mushrooms into nice big chunks and toss with a little olive oil and salt & pepper. Add them to the hot baking sheet and roast alongside the potatoes until crispy (about 10 - 15 minutes).
04.
While the veg is roasting, make the tahini dill sauce. Drain and rinse the cashews and transfer to a food processor. Add dill, tahini, garlic and salt. Process until roughly blended.
05.
With the food processor running, slowly add the water, lemon juice and 1 tbsp olive oil. Process until smooth adding more water a tbsp at a time for a thinner consistency.
06.
Drain and rinse the canned lentils. Toss with white wine vinegar, Castelvetrano olives and season with salt & pepper.
07.
Divide the tahini dill sauce among three plates. Add the roasted potatoes and mushrooms and top with the lentil salad. Finish with a sprinkling of extra dill.
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