By The Gracious Vegan
Sweet potato cubes can be roasted on parchment paper without oil and will bake up nicely. The approach here is different. The tahini mixture coats the sweet potatoes and browns as the sweet potatoes roast. You get closer to a roasted look and feel but without the oil.
Makes: 4 servings
Roast the sweet potatoes. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Whisk the following ingredients together in a large bowl.
5 teaspoons water
4 teaspoons tahini
1/2 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of smoked paprika
Add in the cubed sweet potatoes and fold with a spatula until all the cubes are coated.
16 ounces sweet potatoes, 1-inch cubes
Pour the sweet potato cubes onto the parchment paper. Roast for 15 minutes, then flip and roast for 10-15 minutes more, until desired tenderness is reached. If needed, switch to broiler mode and broil the potatoes 1-2 minutes to get the tops brown.
Ideas for bowls
Garbanzo beans; Cucumber, tomatoes, onions; Tahini Sauce; green onions, Greek or green olives
Black beluga lentils; Tomatoes, onions, zucchini; Vegan Tzatziki; green onions, Greek olives
Black beans; Corn, peppers, tomatoes; Vegan Crema and/or salsa; California olives, pepitas, cilantro
Baked/broiled tofu, tempeh; bell peppers, zucchini; peanut sauce; cilantro, lime zest
Baked/broiled tofu, tempeh; green beans, cauliflower, bell peppers; curry sauce; cilantro, garam masala
Timing: Hands-on time 20 minutes; Total time 45 minutes
Nutrition: Whole-food unprocessed; WFPBNO
Nutritional information per serving (roasted sweet potatoes only): 126 calories, 3g fat, 1g sat. fat, 23g carbs, 355mg sodium, 4mg fiber, 3g protein