Roasted Sweet Potato Salad With Lemon Tahini Dressing
Recipe: #23823
May 23, 2016
Categories: Side Dishes, Peppers, Sweet Potato/Yam, Middle Eastern, Sunday Dinner, Oven Roast, Gluten-Free, No Eggs, Vegetarian, Yogurt, Kosher Dairy, Vegetarian Dinner, more
"Love Turkish food! This recipe was in a grocery store monthly publication. Posting here so I don't lose it!"
Ingredients
Nutritional
- Serving Size: 1 (157.4 g)
- Calories 136.3
- Total Fat - 5.5 g
- Saturated Fat - 0.8 g
- Cholesterol - 5 mg
- Sodium - 268.4 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 3.5 g
- Sugars - 1.8 g
- Protein - 5.6 g
- Calcium - 71.8 mg
- Iron - 3.9 mg
- Vitamin C - 21.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees. Line a 15x10x1 inch baking pan with foil.
Step 2
On the baking pan, toss together the sweet potatoes and the olive oil. Sprinkle lightly with salt and pepper, and spread in an even layer.
Step 3
Roast, uncovered, for about 20 minutes, stirring once.
Step 4
Add the red pepper to the pan and roast 5-10 more minutes, or until tender and the potatoes are browned at the edges. Let cool.
Step 5
For the dressing, in a small bowl sit together the yogurt, lemon juice, milk, tahini, honey, salt and pepper.
Step 6
In a serving bowl combine the sweet potatoes, peppers, shallot and parsley, making sure all are interspersed. Drizzle with the yogurt dressing right before serving.
Tips
No special items needed.