• Katherine Arthurs

Tahini Roasted Sweet Potato & Spinach Hash

I made this for a client with many food sensitivities. AND let's just say, she loved this. The richness of the tahini, sweetness of the sweet potatoes and fresh herbs - oh, and garlic...well, it's sure to be good.

I myself had never roasted vegetables and then mixed it with tahini but what's a girl got to do BUT TRY NEW THINGS! Mix up your usual roasted vegetable game with some tahini - let me know how you love it!!

Tahini Roasted Sweet Potato & Spinach Hash

1 tablespoon cooking oil (I like coconut oil)

2-3 medium sized sweet potatoes, diced into similar sizes

1 small-medium sized onion

2 garlic cloves, rough chopped

pinch of salt & pepper, each

2 heaping tablespoons of tahini - divided

3 large handfuls of fresh spinach

2-3 scallions, chopped

1/4 cup fresh parsley & cilantro, chopped (optional)

Preheat oven to 400 degrees. Prepare a baking sheet with 1 tablespoon melted coconut oil or other cooking oil. Add the sweet potatoes, onion, garlic, salt and pepper - toss with your hands or a large spoon to combine it all and coat it with the oil. Bake for 8-10 minutes (depending on how hot your oven runs) Check for brown sweet potatoes edges and they are soft in the middle. Remove from oven and immediately add the tahini and fresh spinach to the pan. Toss again with your hands (if you can stand the heat) or with a large spoon. The spinach will wilt from the heat of the ingredients and the pan - don't worry about that. Top with fresh herbs and serve at once.