Roasted Butternut Squash and Purple Sweet Potatoes with Tahini Yogurt
(Vegan, GF)
The textures of this dish are the best part. These roasted veggies drizzled with a creamy tahini sauce are delicious on their own but adding the chewy dates and crunchy seeds and nuts make this super addicting.
Yield: 4
Roasted Butternut Squash and Purple Sweet Potatoes with Tahini Yogurt
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
Ingredients
- Purple Sweet Potato, 2 inch pieces – 1 large
- Butternut Squash, sliced 1 inch rounds – 1 medium
- Sunflower seeds, roasted – 1/8 cup
- Sesame seeds – 1/8 cup
- Pumpkin seeds, roasted – 1/8 cup
- Pistachios, roasted and crushed – 1/8 cup
- Dates, chopped – ½ cup
- Avocado oil
Tahini Yogurt Sauce
- Tahini – 3 TB
- Yogurt – 1/3 cup
- Lemon – 2 TB
- Water – 1/3 cup
- Salt – to taste
Instructions
- Preheat oven to 450 F. Spread squash and sweet potato on lined baking sheet and toss with oil and salt. Roast until tender and browned on both sides (about 20-30 minutes) flipping halfway throughout cooking.
- To make the sauce, combine ingredients and salt to taste.
- To finish, place roasted squash and potatoes on top of tahini yogurt. Sprinkle with nuts and seeds, and a drizzle of the remaining sauce.
