💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Peel and cut the vegetables into even wedges.
KnifeCutting board
3
In a bowl, toss the vegetables with the olive oil, garlic, cumin, smoked paprika, salt and black pepper.
Bowl
4
Spread on a baking sheet lined with parchment paper in a single layer, without crowding.
Baking pan
5
Roast the vegetables in a hot oven (220°C / 430°F) 25–30 minutes, turning once, until the sweet potatoes are crispy.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
For the Salad Dressing
6
In a small bowl, whisk the yogurt, lemon juice, tahini and salt until smooth.
Bowl
7
Serve the sweet potatoes with the sauce for dipping.
318calories
8 gprotein
33 gcarbs
15 gfat
● protein 11%● carbs 43%● fat 45%
Per serving (246 g), of 4 servings
For the Roasted Vegetables · For the Salad Dressing ·
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Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Tahini sauce: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Tahini sauce →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
