Roasted Sweet Potatoes with Herby Tabouli & Crunchy Seeds
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Ingredients
- 4 sweet potatoes
- Extra virgin olive oil
- Sea salt
- 1 cup bulgur, cooked and cooled
- 1 cup fresh dill
- 3/4 cup fresh parsley
- 3/4 cup fresh cilantro
- 1/3 cup dried cherries
- 1/3 cup finely chopped red onion
- 1/3 cup extra virgin olive oil, plus more to finish
- 1 lemon, zested and juiced
- 1 1/2 tsp kosher salt, plus more to taste
- 1/3 cup raw pumpkin seeds
- 1/3 cup raw sunflower seeds
- 1/4 cup sesame seeds
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Garlicky tahini
- Extra olive oil for drizzling
Taboulleh:
Crunchy Seeds:
To serve:
Directions
Preheat oven to 500°F. Rub sweet potatoes with olive oil and salt thoroughly, then roast for 40-50 minutes until charred and caramelized. Meanwhile, toss seeds with honey, olive oil, and salt on a parchment-lined baking sheet. Roast for 4-5 minutes in the same oven until golden, then let cool. Combine cooled bulgur with herbs, dried cherries, finely chopped onions, lemon zest and juice, olive oil, and salt. To serve, slice potatoes lengthwise, smash with a fork to create a base, top with tabouli and honey seeds. Finish with olive oil drizzle and garlicky tahini. Enjoy!