Lately, I have been on a bit of a Tahini kick. If you aren't familiar with this heavenly ingredient, it is a paste made of crushed/soaked sesame seeds and can be purchased from most grocers. You will find Tahini in hummus, Middle Eastern dishes, "goddess dressings" and more!
Tonight I was looking to jazz up the usual sweet potato, and the result was this tasty and filling dish with a punch of flavor from fresh garlic, lime juice, Tahini and freshly picked basil.
This meal comes highly recommended from my family and I hope yours enjoys it as well. It is remarkably simple to make and the oven does most of the work for you. So, preheat to 400 degrees and get cooking!
- 3 medium sweet potatoes, scrubbed
- 1 lb asparagus, trimmed
- 1 tsp garlic powder
- 2 cups black beans, rinsed and drained
- 1 medium tomato, diced
- 5 tbsp Tahini paste
- 4 tbsp water
- 4 cloves garlic
- 6-8 leaves of fresh basil
- Juice of 1 lime
- Olive oil
- Salt to taste (Coarse preferred)
- Preheat oven to 400 degrees.
- Cut sweet potatoes in half lengthwise and place face down on foil covered or greased baking sheet.
- Brush skin with olive oil and sprinkle with coarse salt. Place in oven for 45-50 minutes.
- Use blender or food processor to make the dressing. Add Tahini, water, garlic, basil and lime juice. Blend until smooth and salt/pepper to taste.
- Heat black beans in small pan and season as desired.
- In medium pan, heat olive oil and then add asparagus. Season with garlic powder, salt and pepper. Saute until slightly firm.
- Once potatoes are cooked through and edges crispy, place on plate and lightly mash the flesh. Add spoonful of beans, plenty of Tahini dressing and sprinkle of tomatoes. Serve with asparagus and enjoy!