Roasted Sweet Potato Salad With Lemon Tahini Dressing
Created by JostLori on May 23, 2016
- Servings: 6
- Prep Time: 20m
- Cook Time: 30m
- Recipe #23823
Ingredients
- 1 1/2 pounds sweet potatoes (peeled and cut into 1" pieces)
- 1 tablespoons olive oil
- 1 red pepper, seeded and chopped
- 4 ounces yogurt (plain, 1/2 cup plain)
- 2 tablespoons lemon juice
- 1 tablespoon milk
- 1 tablespoon tahini
- 1 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, fresh ground
- 1 shallot, minced
- 2 tablespoon flat-leaf parsley, chopped
How to Make
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Step 1: Preheat oven to 400 degrees. Line a 15x10x1 inch baking pan with foil.
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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.
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Step 3: Roast, uncovered, for about 20 minutes, stirring once.
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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.
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Step 5: For the dressing, in a small bowl sit together the yogurt, lemon juice, milk, tahini, honey, salt and pepper.
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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.
Nutritional Facts
- 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