Print Recipe Jump to Recipe
Roasted Sweet Potatoes + Tahini Ranch
Roasted sweet potato fries with quinoa, herby tahini “ranch” dressing, watercress and toasted sunflower seeds
Servings Prep Time
2servings 30minutes
Cook Time
25minutes
Servings Prep Time
2servings 30minutes
Cook Time
25minutes
Ingredients
Instructions
  1. heat oven to 450° and line a large sheet pan with parchment baking paper
  2. slice sweet potatoes lengthwise into about 1” thick oblong pieces; then lay each of those pieces flat and slice again lengthwise into large “french fry” shape
  3. toss fries with a scant 2 tablespoons of avocado oil, plus salt + pepper to taste; roast potatoes 20-25 minutes, flipping halfway through; add a little bit of flake sea salt to potatoes
  4. optional step: while potatoes roast, make Tahini Ranch recipe; you will likely not need all of it for this recipe, so save the rest for another use
  5. assembly: to each plate add some of the Tahini Ranch, then divide the quinoa and sweet potatoes evenly; top with watercress or other greens of choice, then toasted sunflower seeds, enjoy warm or at room temp
Recipe Notes

**Recipe can be batch-cooked in advance, just keep components separate and assemble just before enjoying

Recipe serves 2 as a main, 4 as a side

Original recipe created by Jerran Boyer
www.healthnutchefs.com