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Sweet Potatoes with Garlic Tahini Dressing

by Nora Jaya Malfettone

February 4, 2022

Serves

2-3

Prep Time

5 min.

Cook Time

35 min.

Serve Time

5 min.

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Recipe Start

Ingredients

1 Garlic clove
1 Lemon
1 1/2 Tablespoons Sea salt
1 Teaspoon Black pepper
1 Can Coconut Milk
(I like Native Forest brand)
2 Teaspoons Cinnamon
1 Teaspoon Turmeric 
1/4 cup Maple syrup
Handful Cilantro

1 Medium Koginut Squash

Steps

Preheat oven to 375°

 

  1. Clean and half squash

  2. Scoop out seeds and rinse 

  3. Cut the squash into wedges 

  4. Lay the squash side by side on ceramic tray 

  5. Drizzle squash with organic maple syrup, sprinkle sea salt and black pepper 

  6. Place seeds in small ceramic tray

  7. Sprinkle with sea salt 

  8. Place both trays in oven

  9. Cook seeds for 30 min or till golden brown
    Cook squash for 45 minutes-1 hr till tender 

  10. Add cooked squash immediately to blender 

  11. Add:
    1 can coconut milk
    Half a lemon’s juice
    1 garlic clove
    2 teaspoons cinnamon
    1 teaspoon turmeric 
    1 tablespoon sea salt 

  12. Blend until smooth 

  13. Pour soup into bowls

  14. Top with chopped cilantro, baked squash seeds, and a squeeze of lemon

 

​

Serve warm

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