Whole Roasted Japanese Sweet Potato with Tahini + Herby Sumac Salad

INGREDIENTS

• Japanese sweet potato, scrubbed well and dried

• Avocado oil

• Fine grain sea salt

• Tahini

• Flakey salt

• Herbs such as mint, dill, cilantro, and/or parsley

• Lemon juice

• Sumac

• Serve with greek chicken meatballs and roasted bell peppers, cherry tomatoes, eggplant, and zucchini

METHOD

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the sweet potato on the baking sheet and use a fork to poke holes throughout. Then, drizzle with avocado oil and season with fine grain sea salt. Use your hands to rub the oil and salt around the sweet potato. Then, roast in the oven for 40-60 minutes (depending on the size of your potato) or until tender.

2. Prepare the herb salad - in a bowl, add your herbs, a sprinkle of sumac, and lemon juice. Toss well.

3. Assemble - cut your sweet potato in half and generously drizzle with tahini. Sprinkle with flakey salt and top with the herb salad. Enjoy!