Tahini Sweet Potato

This is my new go to when I don't have a lot of time.

I keep veggies chopped and in the fridge that can either be used for this recipe or to add to salads. It's all in the preparation.

I also choose small sweet potatoes so I don't overeat. Enjoy!

---

Tahini Sweet Potato

Tahini Sauce:

1 tbsp garlic - chopped
1 tbsp fresh ginger - peeled and chopped
1/8 tsp of sea salt
1 tbsp Tamari or soy sauce
1 tbsp fresh lemon juice
1 tbsp oil (I used sesame)
1 tbsp maple syrup (or honey)
2 tbsp tahini​

Add all ingredients to a highspeed blender and blend until smooth. Store unused portions (if any) in fridge.​

Sweet Potatoes:  Scrubbed and pricked and roasted whole for about 45 minutes at 400 degrees.

Toppings:
 
Red pepper – diced
Zucchini – diced
Broccoli
Corn
Cannellini beans - drained and rinsed (or black beans or pinto beans)
Green onion - chopped
Avocado - cubed
Hemp seeds
Pumpkin seeds
**You can put any vegetables and super foods on this**
 
Slice roasted sweet potatoes down the middle and gently squeeze ends to open. Top with a desired amount of toppings and drizzle with tahini sauce. Enjoy!

​DOWNLOAD PDF RECIPE:  Tahini Sweet Potato
 
Inspired by Sue at Kind Living Yoga

---

If you want to live a fit and healthy lifestyle, I invite you join my FREE community of people transforming their lives through cycling and nutrition.

JOIN HERE

See you on the inside!

P.S. Remember to join my amazing new Facebook Group which is an incredible community of like-minded people who are interested in learning more about cycling and nutrition.

JOIN HERE