I first attempted this recipe in preparation for a Mediterranean themed BBQ I attended over the summer with my amazing college buddies, and needless to say, it was a hit! I managed to sneak home some leftovers, which were then used as a side dish for another BBQ that was waiting for me, and needless to say, it was a hit – again!
I must admit I had no idea how this would turn out, and honestly thought that the combination of ingredients was quite bizarre, but to my surprise it turned out to be absolutely delicious! In my previous recipes, I’ve been sure to mention when my dad approves because, although he will forever deny it, he is a pretty fussy eater. So, it brings me a great sense of pride and happiness to announce that HE LOVES THIS DISH!
It has been difficult to try and encourage dad to embrace the whole natural way of eating, but as long as I’m creating dishes like this, it should make things easier (fingers crossed). The flavours of this dish may be an acquired taste for some, but believe me when I say, it is packed full of flavour which will make your tastebuds dance with every single bite!
If you’re a fan of real, wholesome, proper food which is completely free of shitty flavour enhancers and sugar, then give this one a go.
– 2 or 3 small-medium sweet potatoes (depending on how many you’re catering for)
– coconut oil
– extra virgin olive oil
– Himalayan pink salt
– 1 can organic cannellini beans (rinsed and drained)
– 1 tsp each of cinnamon, cumin, ground coriander, and paprika
– ¼ cup hulled tahini
– 3 cloves garlic (minced)
– juice from ½ lemon
– 1 tsp honey or maple syrup
– black pepper
– water *only needed if the sauce is too thick
– 1 punnet of grape or cherry tomatoes (roughly chopped)
– 1 clove garlic
– ½ red onion (finely diced, brown works also)
– ¼ cup flat leaf parsley (roughly chopped)
– juice from ½ lemon
1. Pre-heat an oven to 200C and line a baking tray with baking paper.
2. Cut the sweet potatoes in half, length ways, and rub both sides with coconut oil. Season with salt and place on the baking tray, skin side up. Bake in the oven for 40-50 mins, or until soft.
3. Line a separate baking tray with baking paper. Place the beans, cumin, cinnamon, coriander, paprika, salt, pepper and a drizzle of olive oil together in a bowl. Mix well until the beans are coated with the spice mixture, and pour onto the baking tray. Place in the oven, with the potatoes, for approx. 30 mins. These won’t need as long as the potatoes, and are ready when the beans are semi-crispy.
4. While the potatoes and beans are cooking, prepare the ingredients for the tomato salsa and combine them all in a small mixing bowl. Set aside.
5. For the garlic-tahini sauce, place all ingredients into a small jar, or small mixing bowl, and either shake or whisk the ingredients until well combined. Taste this as you go as you may need to add water, salt, or more sweetener.
6. Once the potatoes are cooked, remove from the oven and allow to cool for a short time. If you don’t have time to do this, then don’t worry too much, just be careful with the super hot tateys!
7. Place the potatoes, skin side down, onto a serving dish and gently mash the insides with a fork, being careful to not completely break the skins. Evenly sprinkle the bean mixture over the potatoes, followed by the garlic-tahini sauce, and finally the tomato salsa. Yummmo!!!!!!