If you have never eaten a roasted sweet potato covered in tahini, you are truly missing out on some serious greatness in life. This week, I turned my fave lil potato lunch into a dinner option our entire family loved! If you're into grilled chicken I added that, if not you can leave it off!
- 2-4 sweet potatoes, washed and pricked for roasting
- LOTS of salt for bottom of baking sheet
- 2-4 grilled chicken breasts
- Leftover Tabbouleh, using this recipe
- 1/4 cup tahini
- Juice of 2 lemons
- zest from 1 lemon
- 3-4 garlic cloves, minced
- 2tsp za'atar seasoning
- 3 tbs ice cold water
- salt & pepper to taste
Preheat oven to 375 degrees F. Line baking sheet with parchment paper and pour a layer of salt on top. Make sure to wash the sweet potatoes and prick to prepare to roast. Roast in oven on top of salt for approximately 1 to 1.5 hours depending on size of sweet potatoes.
To make the tahini drizzle, mix tahini, lemon juice, zest, garlic cloves, salt, pepper, and za'atar. Slowly add in ice cold water a little a time to create desired consistency. Store in refrigerator until ready to use.
Cut sweet potatoes, top with grilled chicken, tahini drizzle, and tabbouleh!