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Vegetarian

Crispy Baked Sweet Potatoes with Basil Tahini Dressing

 
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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!

 

INGREDIENTS:

  • 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)

DIRECTIONS:

  1. Preheat oven to 400 degrees.
  2. Cut sweet potatoes in half lengthwise and place face down on foil covered or greased baking sheet. 
  3. Brush skin with olive oil and sprinkle with coarse salt. Place in oven for 45-50 minutes. 
  4. 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. 
  5. Heat black beans in small pan and season as desired. 
  6. In medium pan, heat olive oil and then add asparagus. Season with garlic powder, salt and pepper. Saute until slightly firm. 
  7. 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!
 

Incredible Red Wine & Lemon Vinaigrette

 

If you've never attempted homemade dressing before, then I am here to tempt you.

This vinaigrette takes 5 minutes to prepare and you can store in a dressing bottle to replace other pricey and sugar-laden options found in your grocery store. Another perk? It is SO FREAKING FLAVORFUL. Seriously. 

Do I enjoy salad? Yes.

However, I am not the type that can be satisifed with a simple squeeze of lemon. Also, participating in the Whole 30 challenge for the month of June means I am not allowed to have added sugars (refined, natural or artificial). 

 

After tinkering with several vinaigrette creations, this is my favorite. 

It brightens up any salad combination and can be used as a marinade as well. Most importantly, it is free of preservatives, chemicals and sugar. You can feel good about adding this to your family's meals and save a few bucks as well.

 

I am confident that you will soon prefer this to any bottle you'd find in the store!

 

 

INGREDIENTS:

  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp pepper

DIRECTIONS:

  1. For this recipe, use fresh lemons and garlic.
  2. Simple combine all ingredients above in jar or dressing bottle and shake vigorously.
  3. Use immediately and store in fridge for several days!