Vegan baked sweet potato with creamy tahini dressing

Vegan baked sweet potato with creamy tahini dressing: an easy recipe with sweet potato, tahini, lemon, parsley and pomegranate seeds.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 45 min
• Total time: 55 min
• Calories: 390 kcal per serving
• Protein: 7 g
• Fat: 14 g
• Carbs: 62 g

Ingredients

• 1 large sweet potato
• 1 small garlic clove
• 1 tbsp lemon juice
• A few pomegranate seeds
• 2 tbsp light tahini
• Coarse sea salt and pepper
• 1 tsp olive oil
• 1 handful of fresh parsley

Method

You’ll need: oven · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Wash the sweet potato thoroughly, prick it several times and rub it with olive oil and coarse sea salt.
2. Bake the sweet potato at 200 °C for 40–45 min until soft inside and the skin looks well browned. It should give easily when pressed.
3. Meanwhile, stir the tahini, lemon juice and finely grated garlic with a little warm water to a smooth, creamy dressing. Season with pepper.
4. Roughly chop the parsley and have the pomegranate seeds ready. Cut the baked sweet potato open lengthways and gently press it apart.
5. Season the sweet potato with a little more sea salt and pepper if you like. The dressing should be thick but easy to pour.
6. To serve, spoon the tahini dressing over the hot sweet potato and scatter with parsley and pomegranate seeds.

Good to know

This dish is simple but still feels special. Golden brown outside, soft inside, with a creamy dressing and a fresh tang. Just right when you want something warm, uncomplicated and good.

Swaps

Pomegranate seeds → blueberries (also contain plant compounds); parsley → coriander (also brings fresh herb flavour and micronutrients); lemon → lime (similarly fresh, with vitamin C); tahini → almond butter (also provides unsaturated fats and some vitamin E).

Allergens

Tahini is made from sesame, which is an allergen; for children, serve it mild with little garlic and without whole seeds, and during pregnancy the recipe is generally fine as long as the herbs are washed and the ingredients are fresh.

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