My love for sweet potato is never-ending whether it is roasted, baked, steamed or mashed. I always ensure my root vegetables including potatoes are organic as conventionally-grown ones are sprayed heavily with pesticides to stop them from sprouting. Sweet potatoes are high in betacarotene- a form of vitamin A, vitamin B and C as well as fibre. One of my favourite combinations is roasted sweet potato with a lemon tahini sauce.
Serves 2, easily altered for different serving sizes
1 large organic sweet potato, sliced in 1cm rounds
1 TBSP melted coconut oil
1 TSPN garam masala
1/3 cup organic hulled tahini
Juice of 1 organic lemon
Pinch of celtic salt
Organic green vegetables- I used broccoli, kale, sweet potato leaves, celery, green beans, snow peas and peas
Thumb of ginger, julienned
1 TSPN crushed garlic
1 TBSP water (or oil of choice) for stirfry
1 TBSP coconut aminos
1 TBSP activated sunflower seeds, hemp seeds, sesame seeds
- Drizzle the coconut oil evenly over the sweet potato rounds and sprinkle with garam masala. Roast at 190C for 45 minutes, flipping halfway.
- For the lemon tahini, mix the hulled tahini, lemon juice and salt together in a jar. I usually thin the dressing out with filtered water however I preferred it thick in this bowl.
- Fry off the sliced ginger in water (or oil) before adding the vegetables and coconut aminos.
- Serve the sweet potatoes, lemon tahini and seeds with the vegetables. Drizzle the bowl with extra lemon juice to increase the malabsorption of non-haem iron from the green vegetables!
✽ The lemon tahini lasts in the fridge for up to a week (although I use it up before then!)
✽ Season the sweet potato as desired. I often alternate between turmeric, curry powder or cinnamon.
✽ Click here for my ultimate nourishbowl.
Enjoy this warm nourish bowl!
Love and lights,
“The earth is the very quintessence of the human condition.” –Hannah Arendt