ROASTED
SWEET
POTATOES
Using Garlic Tahini Sauce
Full of fresh Mediterranean flavors, this simple plant-based recipe is the perfect alternative to traditional holiday sweet potatoes.
Yields: 6-10 Servings
Prep Time: 15-20 minutes
Cook Time: 1 hour
Vegan & Gluten Free
Ingredients
2 tsp oil of your choice
2 cloves of garlic minced
3 roasted sweet potatoes* (see note)
2 - 15oz cans of chickpeas (rinsed & drained) or 2 cups fresh
1 half yellow onion thinly sliced
½ tsp italian seasoning or greek oregano
1 large bunch of italian kale rough chopped
1 pint cherry tomatoes (whole or halved)
½ cup water or vegetable stock to deglaze
Salt & Pepper to taste
Plant Bomb Garlic Tahini Sauce
Flat leaf Italian parsley
Step 1
Start by roasting your potatoes. Preheat the oven to 400 degrees and halve sweet potatoes. Rub the face of the sweet potatoes with a small amount of olive oil and place top side down on a lined baking sheet — roast for 45 mins, flipping halfway through. Sweet potatoes should be tender and lightly browned on the top. Set aside. Remove skin if desired.
Step 2
As sweet potatoes roast, heat a saute pan over medium heat. Add oil. Add onions and saute until translucent, about 3-5 minutes. Add garlic and saute until fragrant. If the garlic begins to burn, use a small amount of water to deglaze the pan. Next add chickpeas to the mixture and incorporate. Add dried spices and stir. This is to toast the dried herbs, making them fragrant and increasing their flavor.
Step 3
Add halved cherry tomatoes and saute until skins begin to burst slightling. Add kale and stir, allowing the heat of the dish to steam the kale. Cook until kale is wilted. Add salt and pepper to taste.
Step 4
Place sweet potatoes face up on the serving dish. Scoop a small amount of the potato out. Add a large scoop of the saute over each sweet potato. Drizzle PlantBomb! Garlic Tahini generously over the top, garnish with parsley, and enjoy!
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