Colourful sweet potato bowl with tahini dressing

Colourful sweet potato bowl with tahini dressing: a fresh recipe with sweet potatoes, baby spinach, radishes, tahini and lemon juice for an uncomplicated meal.

At a glance

• Serves 1
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 290 kcal per serving
• Protein: 7 g
• Fat: 14 g
• Carbs: 40 g

Ingredients

• 150 g sweet potatoes
• 2 handfuls of baby spinach
• 4 radishes
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup

Method

You’ll need: oven · chopping board · knife · mixing bowl

1. Preheat the oven to 200 °C (180 °C fan) and peel the sweet potatoes. Cut them into cubes and bake for 20–25 min until soft and lightly browned.
2. Meanwhile, wash the baby spinach and radishes thoroughly. Slice the radishes thinly.
3. Stir the tahini with the lemon juice, maple syrup and a little water until smooth. The dressing should be creamy but pourable.
4. Put the baby spinach in a bowl and arrange the radishes on top. Add the warm sweet potatoes.
5. Adjust the tahini dressing with a little more lemon juice or water if needed.

Good to know

I like a bowl like this when it should be uncomplicated but still well rounded. Warm, creamy, fresh – and on the table in no time.

Swaps

Baby spinach → rocket (more bitter notes and vitamin K) | radishes → cucumber (milder, juicy) | tahini → almond butter (provides vitamin E and monounsaturated fats) | maple syrup → date syrup (slightly stronger flavour, unrefined)

Allergens

Tahini contains sesame, which is an allergen; for children, finely sliced radishes often work better, and in pregnancy the dish is generally fine with thoroughly washed spinach and radishes.

Dairy-free recipes