Do you ever go through phases with food? Like you try something new for either the first time ever, or just the first time in awhile, and suddenly feel like you have to eat it every single day for about a week straight? Variety is great but some days you have to stick with the classics. Like last week I was putting vegan pesto on just about everything, and the week before that I had at least two smoothies a day.
This week’s obsession is the magical little seed blended up into an even more magical paste called TAHINI.
Before this week I’ve had tahini in already prepared foods, but I’ve never actually cooked with it. So when I was at Kroger this past weekend and saw that it was on sale, I figured I’d finally give it a try! Little did I know that my tahini obsession would already start to rival my hummus obsession! (which you can see here is also a little out of hand)
This recipe is modified a bit from runonveg.com and is absolutely delicious! Because every day consists of 8 hours of work + driving + running + trying to have a social life + sleeping, I usually end up cooking whatever is the quickest and easiest. The tahini glaze only takes a few minutes to combine, and once the sweet potatoes are sliced (which I usually have pre-sliced and refrigerated to save time later in the week), all you have to do is place them in the oven and can still get some work done! Or write a blog post like me right now.
Also for all of my meat-eating friends, after I was done making these I had some extra tahini dressing left over, so my momma decided to put it on the grilled chicken she was making for the rest of the fam and they loved it! This dressing is super versatile and could really be used for all kinds of things – marinating meat, glazing vegetables, toasting on bread, etc!
- 3 large sweet potatoes, sliced into fry-size pieces
- ¼ cup tahini
- ½T lemon juice
- ½T apple cider vinegar
- 1½T agave
- 1t paprika
- ½T garlic
- Preheat oven to 375F. Line a large baking sheet with parchment paper.
- In a large bowl, combine tahini, lemon juice, vinegar, agave, paprika, and garlic. Mix until combined.
- Spray the parchment paper with a non-stick spray and place the sweet potatoes on the sheet.
- Using a pastry brush, brush the glaze onto the potatoes.
- Bake for 25-30 minutes, or until golden brown. Toss halfway and add more tahini glaze if desired.