Schwarma Spice: Potatoes By: Tiffany Geach
I have a spice blend I make and put on everything. Literally... everything. You can coat anything: chicken, fish, pork, vegetables... and today I coated my favorite of them all - sweet potatoes!
It’s super easy: equal parts smoked paprika, coriander, cumin, turmeric, and garlic powder. I chopped up a couple small sweet potatoes and coated them in grape seed oil (or your favorite oil), salt/pepper and the schwarma spice blend. Roast at 450 for 22-25 minutes and BOOM! A great base for a few meals.
Since I’m back at work with limited lunch capacity, I decided to throw together a simple salad with my roasted potatoes. Field greens, some carrots, my potatoes and a quick tahini vinaigrette.
These potatoes are also great underneath poached eggs for breakfast or you can have them as a side for roasted protein.
Tahini vinaigrette:
2 tbsp tahini
1/3 c extra virgin olive oil
1.5 tsp acid (lemon juice or red wine vinegar)
1 garlic clove, smashed into a paste
Salt/pepper
2 tsp water (or more depending on how you like consistency)
Whisk together tahini, olive oil, acid, and garlic. Add water to desired consistency. Season to taste with salt and pepper.