Warm sweet potato nourishbowl with stirfried organic vegetables and lemon tahini

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

  1. Drizzle the coconut oil evenly over the sweet potato rounds and sprinkle with garam masala. Roast at 190C for 45 minutes, flipping halfway.
  2. 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.
  3. Fry off the sliced ginger in water (or oil) before adding the vegetables and coconut aminos.
  4. 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,

♡ Di

“The earth is the very quintessence of the human condition.” –Hannah Arendt

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